Taste of Home Cooking School 2004

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16 Lewiston, Maine, Sunday, October 17, 2004Taste of HomeTaste of Home

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WITH HECTIC SCHEDULES and compet-ing activities in our day-to-day lives, making a special homemade breakfast just doesn’t fit on any to-do list. Whether it’s a hearty break-fast with the family around the kitchen table or a more formal occasion with out-of-town guests, it feels like it’s impossible to make anything more complicated than toast and cereal for breakfast.

However, Jimmy Dean has created a cou-ple of kitchen-tested breakfast casserole reci-pes that can be put together the night before and baked to perfection the next morning, saving you time and work. “Jimmy Dean’s Signature Breakfast Casserole” has been a favorite of breakfast lovers for years.

The multiple layers of sausage, bread and cheese combined with eggs make it easy to prepare with ingredients that are already in your pantry. And the three optional ingre-dients make this casserole easy to adjust for individual tastes.

Jimmy Dean’s newest casserole, “Italian-Seasoned Egg & Sausage Casserole” com-bines sausage and eggs with Italian-seasoned tomatoes to make a casserole that’s both quick and hearty. These recipes and others on www.jimmydean.com www.jimmydean.com will bring your family to the kitchen table to enjoy a hot and hearty meal.

JIMMY DEAN SIGNATURE BREAKFAST CASSEROLE

1 package JIMMY DEAN Reg ular Flavor Pork Sausage10 eggs, lightly beaten3 cups milk2 teaspoons dry mustard1 teaspoon salt6 cups cubed bread1⁄2 teaspoon black pepper2 cups shredded sharp ched dar cheese1⁄2 cup sliced mushrooms (optional)1 medium tomato, seeded and chopped (optional)1⁄2 cup thin-sliced green on ions (optional)

Heat oven to 325 degrees. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9 x 13-inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat lay-ering using remaining bread, pepper, cheese, sausage and op-tional ingredients. Pour the egg

mixture evenly over the casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.Serves: 6

ITALIAN SEASONED EGG & SAUSAGE CASSEROLE

2 tablespoons olive oil 7 ounces Italian-seasoned diced tomato11⁄2 cups diced potato1 package JIMMY DEAN Regular Roll Sausage, cooked, crumbled, drained3⁄4 cup diced red bell pepper8 eggs1 cup milk1 teaspoon salt1 teaspoon ground black pepper3 tablespoons butter, divided1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Begin by heating olive oil in a sauté pan over medium heat. Next, place the tomato, potato, cooked sausage and red pepper into the pan and cook for 3 minutes. Mix the eggs and milk very well in a bowl. Add the salt and pepper to this mixture as well.

Add 2 tablespoons butter to the sauté pan. Add the egg mixture into the pan and scramble for 1 minute; set aside. Use remaining butter to grease the bottom and sides of the baking dish. Pour the semi-scram-bled eggs into a 9 x 13-inch baking dish and sprinkle cheese over the top. Bake in oven for 6 minutes. Serves: 10

To make ahead the night before:Simply place casserole into the refrigerator overnight. The

next morning, bake at 350 degrees for 40 minutes.

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2 Lewiston, Maine, Sunday, October 17, 2004Taste of HomeTaste of Home Lewiston, Maine, Sunday, October 17, 2004 Taste of Home 15Taste of Home

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Kudos to the co-sponsors!By Donna Rousseau

Freelance Writer

In the seven years the Sun Journal has coordinated the Taste of Home Cook-

ing School, the consistently sold-out event has been a col-laborative effort of Reiman Pub-lications, the newspaper staff, co-sponsoring area businesses, the Salvation Army and a team of volunteers.

The co-sponsorship of area businesses, including Han-naford, Agren Appliance, Ham-mond Lumber and Blais Flower Shop, are critical to the show’s success, notes Jody Jalbert, the Sun Journal’s point person for the event.

“Hannaford is our biggest contributor, sup-plying all the food we need for the show,” she ex-plained. “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 preparing at the show. In addition, they select a couple of recipes from the book and fill 20 door prize bags with all the ingredients needed to pre-pare those recipes.”

The business also provides 1,000 bags to be uti-

lized as gift bags for all the attendees of the event as well as serving as a ticket outlet for the school. “We can really thank them for the show being sold out every year,” Jalbert stressed.

Agren Appliance of Auburn outfits the Lewis-ton Middle School auditorium stage with all the necessary cooking conveniences. “Their contri-bution is significant with two microwaves, two stoves, a refrigerator and two, large-screen televi-sions with video systems that project everything the home economist is doing on stage to the entire audience,” says Jalbert.

As with any good Broadway production, the show also requires a set. “Hammond Lumber pro-vides us with a full kitchen back-drop complete with sink, countertops and cupboards,” noted Jal-bert. “The finishing touches are provided by Blais Flowers of Lewiston. They decorate the set and create a mood with a beautiful harvest theme.”

Volunteers from the Salvation Army prepare the event registrant gift bags, and other Sun Journal staff members, family and friends donate their time behind the scenes, preparing items to be used as the “finished” recipe to show the audi-ence 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.”

Meet this year’s home economist

Home economist Kate Gabriele will present the popular Taste of Home Cooking School this Taste of Home Cooking School this Taste of Homefall. She is one of 13 demonstrators who host the cooking school promotions in communities from coast to coast. Based in Greendale, Wisconsin, the cooking schools are associated with Taste of Home, the world’s most popular cooking magazine.

This season Kate will demonstrate ways to spice up your every-day meals with various seasonings. She will introduce several new grocery products, offer unique serving techniques and expects to demonstrate 12 featured recipes.

A graduate of Baltimore International Culinary College and Marywood University in Scranton, Pennsylvania, Gabriele holds a bachelor of science degree in family & consumer sciences and a minor in nutrition. She has taught at Luzerne County Community College, Nanticoke, Pennsylvania; served as the First Cook on The American Queen Steamboat, New Orleans, Louisiana; and worked at the Park Hotel, Virginia, Ireland as Culinary Fellowship Award Recipient. She lives in Pennsylvania and enjoys history, traveling, cooking for family and friends and attending professional baseball games.

Each cooking school is made possible by the combined efforts of a local media sponsor, local retailers and our generous national sponsors: Campbell’s, Crisco, Jimmy Dean, Kikkoman, McCor-mick, Nestlé, Ocean Spray, Ready Crust, Ready Pac, Rhodes and Swanson.

Jody Jalbert, advertising

manager for the Sun Journal, has

been coordinating the Taste of Home

Cooking Show along with several other

SJ employees, since its inception.

Jimmy Dean’s make-ahead breakfast

Jimmy Dean’s Italian Seasoned Egg & Cheese Sausage Casserole

CHANCES ARE there is a bottle of cream of tartar in your pantry. Perhaps you bought it once to make a specific recipe like your grand-mother’s lemon meringue pie, a treasured holi-day cookie, or a picture-perfect frosting. Now, the bottle just sits on the shelf, waiting for that next special occasion, mostly because no one knows what else to do with it. In fact, in a recent survey conducted by Equation Research for Mc-Cormick, Americans deemed cream of tartar the most intimidating holiday “spice.” Actually, cream of tartar is an important ingredient in holiday baking and not just for egg whites!

What is Cream of Tartar?Cream of tartar is the potassium salt of tartaric acid that’s left on the inside of wine casks once grapes have fermented.Why is it used in baking?• It is used to stabilize and add volume to beaten egg whites in angel food cake, meringues for pie and meringue cookies.• It lends a creamier consistency to candy and frostings.• Cream of tartar can be used to make baking powder. Simply combine 1⁄2 teaspoons cream of tartar with 1⁄4 teaspoon baking soda and 1⁄4 tea-spoon cornstarch to yield one teaspoon baking powder.How long can cream of tartar be kept?If it’s been stored tightly-capped in a cool, dark place, cream of tartar can be kept indefinitely.

So this season, break out that bottle and get baking! Here are two great-tasting recipes, specially created for the holiday season, to help you rediscover cream of tartar. “Pear Walnut Crumb Cake” is an excep-

tionally moist, delicious recipe that is perfect for a holiday brunch and features some of the season’s favorite flavors. Inspired by the perennial holiday fa-vorite, cherry cordials, “Cherry Chocolate Cookies” are chewy and a snap to prepare.

They can be included in holiday cookie gift tins,

but are so delectable, you’ll want to save some for yourself.

PEAR WALNUT CRUMB CAKETopping:11⁄2 cups finely chopped walnuts1⁄2 cup all-purpose flour1⁄2 cup packed light brown sugar1/3 cup butter1 T. McCORMICK ground cinnamonPear Cake:2 large, ripe pears13⁄4 cups all-purpose flour2 teaspoons McCORMICK Cream of Tartar1 teaspoon baking soda1⁄4 teaspoon salt1⁄2 cup butter, softened1 cup sugar11⁄2 teaspoons McCORMICK Pure Vanilla

Extract2 large eggs1 container (8 oz.) sour cream

Combine topping ingredients to make coarse crumbs. Peel, core, and coarsely chop pears; set aside. Combine flour, cream of tartar, baking so-da and salt in a medium bowl. Beat butter, sugar and vanilla in a large mixer bowl at high speed, until light and fluffy. Add eggs and sour cream to batter; beat at low speed until combined. Add

flour mixture and beat at low speed until combined; stir in pears. Spoon into a greased 9 x 13-inch baking pan. Sprinkle with topping mixture. Bake at 350 de-grees for 45-50 minutes or until cake pulls away from sides of pan and topping is browned.

CHERRY CHOCOLATE COOKIES

3⁄4 cup butter11⁄4 cups sugar2 large eggs2 teaspoons McCORMICK Pure Vanilla Extract13⁄4 cups all-purpose flour1/3 cup cocoa powder1⁄2 teaspoon McCORMICK Cream of Tartar1⁄2 teaspoon baking soda1⁄4 teaspoon salt1 cup chopped dried or mara schino cherries

Beat butter and sugar in a large bowl with mixer at high speed, until light and fluffy. Add eggs and vanilla; beat until well blended. Combine flour, cocoa, cream of tartar, baking soda, and salt in a medium bowl; add to butter mixture. Mix until uni-form. Stir in chopped cherries. Drop dough by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees about 10-12 minutes or until set. Cool 2 min-utes; remove from cookie sheet to wire rack to cool.

MAKE THIS HOLIDAY season berry fresh, berry festive and berry easy with OCEAN SPRAY Fresh Cranberries! Their vibrant color and dis-tinctive tangy flavor lend a festive touch to salads, entrees, breads, sauces or desserts. And, they’re easier than you think to use. No need to peel, seed or thaw — just rinse and add to your favorite recipe.

Fresh homemade cranberry sauce is so easy to make, just follow the easy

three-step recipe found below and on the back of the bag and it’s ready in minutes! For irresistible bars, breads and muffins, simply chop cranberries using a food processor or blender and stir into batter. Give a hostess gift from the heart, by packing “Cranberry Nut Bars” in a decorative tin, separated with color-ful paper baking cups. They also hold up nicely when shipped to a far away friend or brought on a trip.Although OCEAN SPRAY Fresh

Cranberries are only available in the produce section of stores from Sep-

tember through December, they can be refriger-ated for up to two weeks and frozen for up to a year. And, since fresh cranberries are so versatile, be sure to stock up this season for cranberry cook-ery all year long.

For a fresh new take on cook-ing with cranberries, visit us at www.oceanspray.comwww.oceanspray.com or call their Consumer Helpline at 1-800-662-3263.

CRANBERRY NUT BARS

2 eggs1 cup sugar1 cup flour1/3 cup butter or margarine, melted11⁄4 cups OCEAN SPRAY Fresh or Frozen Cranberries1⁄2 cup chopped walnuts

Heat oven to 350 degrees. Grease an 8-inch baking pan. Beat eggs in a medi-um mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted but-ter; blend well. Add cranberries and walnuts, mixing gently just until com-bined. Spread evenly in pan. Bake for 40-45 minutes or until golden brown

and a toothpick inserted into the center comes out clean. Cool and cut into bars. Serves: 16Serves: 16Serves:

HOMEMADE WHOLE BERRY CRANBERRY SAUCE

1 cup sugar1 cup water1 package (12 oz.) OCEAN SPRAY Fresh or Frozen Cranberries, rinsed and drained

Combine water and sugar in a medium saucepan. Bring to boil; add cranber-ries, return to boil. Reduce heat and boil gently for 10 minutes, stirring oc-casionally. Cover and cool completely at room temperature. Refrigerate until serving time. Yield: 2-1/4 cups

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Just in time for the holidays!Ocean Spray fresh

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fresh, berry festive,

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Pear Walnut Crumb Cake

McCormick Cream of Tartar secret ingredient in holiday baking

Campbell’s Tomato Soup as you like it

FROM AUTOMOBILES to computers, apparel to hotels, people are embracing the idea that they now can individual-ize almost every aspect of their lives. For years, fast-food restaurants have allowed patrons to customize their meals by choosing the types of ingredients, condiments or toppings they prefer. Today, almost every type of restaurant, from pizza parlors to four-star eateries, honors customers’ special re-quests. “People are more aware of the choices they have when they dine out and are more comfortable asking for what they want,” said Allen Susser, chef and owner of Chef Allen’s res-taurant, Miami, and cookbook author. “I try to accommodate individual preferences, while maintaining the quality and creativity of our menu.”

Not surprisingly, families want to experience the same variety at home that they experience in restaurants. But this can be difficult, since home cooks don’t often have the time to make everyone’s favorite meal.

Soup is the perfect solution. It’s a quick and delicious dinner that can be personalized to suit every member of the family. Tomato soup’s velvety smoothness complements a variety of different flavors and textures. Simple ingredients, like salsa or seasoned croutons, can be added to create a new variation. Try one of these three zesty combinations for a fun and festive family soup night.

PEPPY PIZZA SOUP:

Add mozzarella cheese, pepperoni and oregano for an authen-tic Italian taste.

TASTY TACO SOUP:

Stir in salsa and sour cream. Top with cheese and tortilla chips for a south-of-the-border taste sensation.

FIXIN’ BAR SOUP:

Offer a tempting combination of sour cream, scallions or green onions, cheese and bacon bits.

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By LINDA GALWAY / LINDA GALWAY / LINDA GALWAY Freelance Writer

If you have ever wondered what your ticket money pays for, here is some information that should warm your heart. After expenses,

such as rental of the facility where the school is held, electrical services, fees for the show and the home economist as well as a few other associated expenses, the balance of the funds is donated to the Salvation Army, explained Jody Jalbert, Sun Journal represen-tative and coordinator of the show.

“I look at this as our unofficial kick off to the Holi-day Season as we provide meals for Thanksgiving and Christmas,” notes Captain John Bennett, Lew-iston Salvation Army Corps Commanding Officer. “The funds from the cooking show help to pay for the food vouchers we give to approximately 500 families each season and maintain the food supply for our emergency food pantry throughout the year.”

The Salvation Army also assists with packing the gift bags distributed to each guest as they arrive on the night of the cooking show. The bags contain a variety of items including product samples, coupons, magazines and fliers. There can be up to 50 items found in the bags, so patrons never go home empty handed.

“We set up an assembly line and invite participants of our teen and adult program groups to assist in the packing,” continued Capt. Bennett. “We also have members of our Advisory Board and volunteers

available the night of the show (to help out) as needed.”

Bennett says for him, “the best part of the cooking show is the opportunity it provides to say a personal thank you to all who attend and give them the assurance that we will do all that we can to use their support wisely and maximize the effec-tiveness of their gifts.”

The Salvation Army has a history and reputation of getting more service back into the community from every dollar than any other agency, notes Bennett. “We are only able to do this through the exten-sive use of community volunteers willing to visit the elderly, sort donations, etc. We use volunteers to assist in every day office needs, mailings, filing, etc. Schools, civic groups and clubs are needed to stand at the familiar Red Kettles through the Holiday Season to keep the cost of raising money down and allow more of each dol-lar to return to the community.”

Bennett says every year more unem-ployed and under employed families seek assistance from the Salvation Army. Businesses often cut costs by either reducing benefits and/or hiring only part time staff, he pointed out. “By far the biggest hurdle we face is the sense of hopelessness and complacency that so many of our children are growing up with.

“Our schools and churches were once the place where our children heard they could accomplish anything if they were willing to work for it. Now we seem to be expecting to fail and continue in whatever lifestyle our parents are in; if poverty, then poverty is

yours. If middle class, then indeed, you will be part of the middle class.”

Bennett says the Salvation Army strives “to re-store hope to our youth.”

He credits the generous donations from all the sponsors and, in particular, the advertising staff and other employees of the Sun Journal who work hard to bring the cooking show together.

“It is fitting that the funds from this wonderful display of the ‘Horn of Plenty’ can go so far in fighting the hunger that many of our friends and neighbors must endure,” he concluded.

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4 Lewiston, Maine, Sunday, October 17, 2004 Lewiston, Maine, Sunday, October 17, 2004 Taste of Home 13Taste of HomeTaste of HomeTaste of Home

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Salvation Army works for, and benefits from, cooking show

Volunteers from the Salvation Army stuff gift bags to be given out at last year’s show.

Peppy Pizza Soup from Campbell’s

www.sunjournal.com

AS THE hustle and bustle of the holiday season nears, spend more time enjoying the festivities of the season and less time fretting about preparing holiday meals. KEEBLER Ready Crust Pie Crust is a convenient choice to help you create delicious desserts to accompany your holiday meals.

KEEBLER Ready Crusts offer several simple and great tasting recipes that require less than 15 minutes preparation time. Anyone can become a chef using these easy recipes. “Cranberry Walnut Cheesecake” and “Raspberry Swirl Cheesecake” are tasty choices to prepare for any holiday gathering using KEEBLER Ready Crust Chocolate Pie Crust.

If you are short on time, try “5 Minute White Chocolate Hazelnut Pie” requir-ing only five ingredients. Simply mix milk, flavored instant coffee, pudding mix and whipped topping in a bowl and spread filling in the Ready Crust Pie Crust. For these and additional recipes, visit www.readycrust.com.

RASPBERRY SWIRL CHEESECAKE

1 package (8 oz.) cream cheese soft ened*1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)1 egg

3 T. plus 1 teaspoon lemon juice, divided

1 (6 oz.) KEEBLER Ready Crust Chocolate Pie Curst

1⁄2 cup raspberry preserves

Beat cream cheese until fluffy. Gradually beat in sweetened con-densed milk until smooth, add egg and 3 tablespoons lemon juice; mix well. Pour half the batter into the crust. In a small bowl combine remaining lemon juice and preserves. Spoon half the preserves over batter. Pour remain-ing batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool. Refrigerate leftovers.*Soften unwrapped cream cheese in micro-wave on high for 15-20 seconds.Prep Time: 15 minutesPrep Time: 15 minutesPrep Time:Baking Time: 55 minutesBaking Time: 55 minutesBaking Time:Serves: 8Serves: 8Serves:

WHITE CHOCOLATE HAZELNUT PIE11⁄4 cups cold milk2 tablespoons Hazelnut flavored instant coffee2 packages (4-serving size) white choco late flavor instant pudding and pie fill ing1 container (8 oz.) frozen non-dairy whipped topping, thawed and divided1 KEEBLER Ready Crust Chocolate Pie Crust

Beat milk, flavored instant coffee, pud-ding mixes and 1⁄2 of the whipped topping

in a medium bowl with a wire whisk for 1 minute. Mixture will be thick. Spread filling in crust. Spread remaining whipped topping over pudding layer in crust. Enjoy imme-diately or refrigerate until ready to serve. Garnish as desired.Prep Time: 5 minutesPrep Time: 5 minutesPrep Time:Serves: 8

CRANBERRY WALNUT CHEESECAKE11⁄4 cups cold milk2 packages (4-serving size) cheesecake flavor instant pudding and pie filling1⁄2 teaspoon grated lemon peel1 container (8oz.) frozen non-dairy whipped top ping, thawed

and divided1 (6 oz.) KEEBLER Ready Crust Graham Cracker Pie Crust1 can (16 oz.) whole berry cranberry sauce, divided1⁄2 cup chopped walnuts, toasted, di vided*

Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk for 1 minute. Gently stir in 1⁄2 of the whipped topping. Spread 1⁄2 of the pudding mixture on bottom of crust. Spread 1⁄2 of the cran-berry sauce over pudding mixture. Sprinkle with 1⁄2 of the walnuts. Top with remaining cranberry sauce, whipped topping and wal-nuts.*To toast walnuts: Spread out walnuts evenly on a baking sheet. Place in a 375 de-grees oven for 3-5 minutes or until walnuts are well toasted.Prep Time: 15 minutesChilling Time: 4 hoursChilling Time: 4 hoursChilling Time:Serves: 8Serves: 8Serves:

Keebler creates quick and tasty

desserts to celebrate the holidays

THE HOLIDAYS are a most enjoyable time of the year, an opportunity to slow down and spend quality time with those we love. Wheth-er it’s a grand feast for a large family gather-ing or an intimate meal with those who mean the most to us, the tradition of sharing good times, good food and best wishes is something we look forward to all year.

Ready Pac fresh-cut fruit and vegetables make it so much easier to cook up delicious holiday dishes. In addition to saving you pre-cious time by doing the washing, chopping and cutting for you, Ready Pac products will bring freshness, color and flavor to the table, since they are picked and packaged at their prime. “Holiday Bonanza Salad” lets you take it easy the day after a big holiday feast with a light and easy salad that makes good use of holiday extras! Now you can enjoy those extra minutes at the dinner table or by the fireplace. Isn’t that what the holidays are really about?

HOLIDAY BONANZA SALAD

1 bag READY PAC European-Style Salad, any variety

1 cup turkey breast, sliced1⁄2 cup each of extra holiday meal ingredi ents such as:

READY PAC Pico de GalloCooked corn kernelsREADY PAC Aqua Pac Carrots and Celery Sticks, diced

Pitted or stuffed olives, slicedPrepared stuffing, toasted

On a large serving plate, spread out salad. Starting from the center of the bed of lettuce, place the sliced turkey breast on top of the

lettuce in a single row. Arrange remaining ingredients decoratively in rows. There

should be a different ingredient for each row. Serve immediately.

Serving Suggestion:In a small mixing bowl, whisk together 1⁄4 cup of extra cranberry sauce, 1⁄4 cup of light rasp-berry vinaigrette and a little salt and pepper to make the perfect dressing for this tasty holiday salad.Prep Time: 10 minutesPrep Time: 10 minutesPrep Time:Serves: 4

ELEGANT CARAMELIZED PEAR SALAD

6 T. extra-virgin olive oil, divided1 T. sugar3 pears, peeled, cored and halved1 bag READY PAC

European-Style Baby Arugula or Portofino Salad1⁄2 cup Asiago cheese, shaved with vegeta ble peeler1/3 cup chopped toasted pecansSalt and pepper to taste

In a heavy skillet over medium-high heat, combine 2 tablespoons olive oil and sugar, stirring to dissolve. Place pear halves, cut side down, in skillet; cook 5 minutes or until cut side is golden. Meanwhile, in a large bowl, place salad; toss with remaining olive oil and Asiago cheese to lightly coat. Season to taste with salt and pepper. Evenly divide salad be-tween six salad plates; top each plate with one pear half, sprinkle each with 1 tablespoon pe-cans. Serve immediately.

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41 Millet Drive • Auburn, ME(Outer Court Street, Taylor Brook Mall)

783-4263Call Today For An Appointment

Winter Inspection Special1. Check the condition of antifreeze

& test for cooling capabilities2. Check all belts and hoses3. Test battery and charging system4. Check the condition of tires5. Check wiper blades6. Check and fill windshield washer fluid

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Electrology

Holiday Bonanza Salad

Ready Pac for the holidays meansmore time at the table, less in the kitchen

Raspberry Swirl Cheesecake

5-minute White Chocolate Hazelnut Pie

Cranberry Walnut Cranberry Walnut Cheesecake

Sugar and spice and everything nice. That’s what the beautiful “Almond Cream Cheese Bundt” is made of. As delicious as it is dazzling, this pull-apart pastry combines the seasonal sweet spices of nutmeg and cinnamon with al-mond-buttery brown sugar baked right in. Until they experience their first chewy taste, your guests will also never guess the nutty-sweet out-side hides a secret, not-too-sweet cream cheese filling stuffed into each unbelievable bite!

Sound oh-so-good but just too hard to make? Here’s another little secret you can keep to your-self; this recipe is made with RHODES Frozen Dinner Roll Dough, so preparation is a snap! Sim-ply wrap each piece of roll dough around a sug-ared and spiced cream cheese slice. Sprinkle in a few almonds, pour on the melted brown sugar and butter and then relax while it rises and bakes into a melt-in-your mouth masterpiece.

Invert onto a platter, drizzle with its unmistak-ably almond glaze and you’re ready to serve those not-so-little girls and boys. Oh, they’ll say everything nice about the sugar and spice and wag their puppy dog tails for just a snippet more . . . but never, never tell them what it’s made of!

You can find this Rhodes recipe and many more by visiting www.rhodesbread.com.

ALMOND CREAM CHEESE BUNDT

1 cup sliced almonds, divided 8 ounces cream cheese1⁄2 cup sugar1 teaspoon ground cinnamon1 teaspoon ground nutmeg24 RHODES Dinner Rolls, thawed but still cold1⁄2 cup butter or margarine, melted1 cup packed brown sugar

Glaze:1 tablespoon butter, melted

1 cup powdered sugar2 tablespoons water1⁄2 teaspoon almond extract

Sprinkle1⁄4 almonds in greased bundt pan. Cut cream cheese into 24 equal cubes. In a small bowl, mix sugar, cinnamon and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely. Wrap a roll around each cube and completely enclose. Dip each roll in sugar mixture until well coasted. Place rolls in bundt pan alter-nately with3⁄4 cup almonds. Sprinkle any remaining sugar mixture over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 sec-onds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Bake at 350 degrees for 45 minutes. Cover with foil last 15 minutes of baking. Invert immediately onto serving platter. It is natural for the bundt to settle. Mix glaze ingredients together and drizzle over bundt while still warm.

CHICKEN & BROCCOLI BAKE

12 RHODES Dinner Rolls, thawed and risen1⁄2 box prepared chicken-flavored, rice and ver micelli mix2 boneless chicken breasts, cooked and cubed1 teaspoon garlic salt1⁄2 teaspoon pepper1 can cream of chicken soup1 small package frozen broccoli1⁄2 cup grated sharp cheddar cheese

Press 6 rolls together and roll out to fit bottom and sides of greased 9-inch deep dish pie pan. Prick with a fork and bake at 350 degrees for 10-15 minutes. Spread rice evenly in bottom of crust. Mix chicken, garlic salt and pepper together and spread over rice. Spread soup over chicken. Blanche frozen broccoli, drain and place on top of soup. Sprinkle with cheese. Press remaining 6 rolls together and roll out to form top crust. Place over cheese and crimp edges. Bake at 350 degrees for 30-35 minutes or until golden brown.

Rhodes bundt is melt-in-your mouth masterpieceis simple

with Kikkoman Soy Sauce

BEEF AND LENTILS are a perfect combination. Each has enough flavor and substance to complement the other without overpowering. “Southwestern Beef & Lentil Stew” is an appetizing way to get the provocative flavors of American Southwestern cooking without using chili powders.

SOUTHWESTERN BEEF & LENTIL STEW

1 pound beef for stew2 T. all-purpose flour2 T. vegetable oil1 c. lentils, rinsed and drained1 can (141⁄2 oz.) stewed tomatoes1⁄4 c. KIKKOMAN Soy Sauce2-3 teaspoons diced canned jalapeno peppers

13⁄4 cups waterSour creamChopped cilantroDiced red bell pepper

Cut beef into 1-inch cubes; coat with flour. Brown beef on all sides in hot oil in Dutch ov-en or large saucepan. Add len-tils, tomatoes, soy sauce and water, stirring to combine.

Cover and simmer 2 hours or until beef and lentils are tender. Gently stir mixture occasionally. Stir in jalapeno peppers and cook only until heated.

Serve with sour cream, ci-lantro and red bell pepper, as desired.Serves: 4Serves: 4Serves:

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OPEN 7 DAYSDAYSDA707 MAIN ST., ST., ST LEWISTON

783-4377 • 1-800-464-4371Just 9/10 mile north of Memorial Bridge

Hours: Mon.-Sat. 9 to 6; Thurs. til 8 pm; Sun. 12 to 5

Stonewall Products are available!

We are now offering aWider Selectionof Furniture ....

Like Like our Antigo swivel bar bar stools....

Antigo stools....

Antigo

Priced Priced at $8999899989 each

One of our Many OrnamentsAvailable This Year!Year!Y

The pickle is a German symbol of good luck. TraditionallyTraditionallyT , raditionally, raditionally German parents decorated the tree onChristmas Eve, hiding the pickle ornament in the treelast. On Christmas morning, the first child to locate thepickle was rewarded rewarded r with an extra gift from St. Nicholas.

Beijing

Wholesale since 1946 - one of Maine’s oldest floor covering wholesalers now opens its doors to wholesale furniture!

FURNITURE WHOLESALERS“Why Pay Retail”

Mon-Sat 9am-5pm, Sundays 11-5 1887 Hotel Road, Auburn • 786-3761Mon-Sat 9am-6pm, Sundays 11-5 659 Warren Ave., Portland • 772-9680 Off Exit 48 Westbrook, Maine Turnpike - home to Carpet & Rug Depot, across from Home Depot

Save 50-70% Off Retail Prices!!DINING SETS 7 pc. $1049Others from $199 11 pc. (pictured) $1999

DELIVERY AVAILABLE! Limited Selection of Unfinished Furniture Available!

OVERSIZED RECLINERS Starting at $299

FUTONSStarting at

$199With Mattress

NEW ITEM!

MATTRESSESStarting at $299

Mattresses & Box SpringsPillowtop, Memory Foam & Plush!

SOFAS,CHAIRS,LOVESEATS Many Styles, Many PricesAll Great Values!

Bring In This Ad For

20% Off Any One Item

Offer expires Oct. 17, 2004

BUREAUS, ARMOIRSDRESSERS

Starting at $299

ANTIQUE REPRODUCTION

SLEIGH BEDSQueen $689

1478 Lisbon St., Lewiston • 784-4113 784-4113 oror 1-800-273-11191-800-273-11191⁄4 Mile East of Exit 13, Rt.Rt.Rt 196

www.cuswww.cuswww tomwindowdecorators.com

Window Window W Decorators

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YOU DERSERVE ERVE ERSOMETHING SPECIAL!

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& Furniture.

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Or Stop ByOur Show

StopShow

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NORTHEASTCharter & Tour Co., Inc.

1-888-593-6328 1-207-784-3159www.northeastchartertour.com

Call for a FREE Brochure

SALEM HAUNTED HAPPENINGS

Oct. 23 & 30

MONTREALNov. 13-14 $155 pp/doDec. 18-19 $109 pp/do

NEW YORK CITYw/Rockettes

Dec. 4-5 $259 pp/do

YANKEE CANDLE Deerfield, MA

World’s Largest Candle Store Nov. 26 $32 pp

NEW YORK CITY W/BROADWAY SHOW

“Lion King” Oct. 27th-28th $259 pp/do

QUEBEC CITYLe Chateau Frontenac

Oct. 29th -31st $279 pp/do

MOHEGAN SUN CASINO

Every Sun & Tues & Nov 11 $30 Inc Bonus

QUINCY MARKET BOSTON

Nov. 13 & 26 $29 pp

INDIAN HEAD RESORTChristmas Party

Nov. 8th & Dec 7th $58 pp

FOXWOODS CASINO

Oct 23 Nov 11 & 20 Dec 9 $30 pp

26 Nickerson Avenue • Auburn(behind Great Falls CU)

784-2545open Tuesday-Saturday

L/A’s finest has just gotten better......our new decor is sure to relax you!

Campbell’s new additions include southwest style soups

WHILE AMERICA’S appetite for bold flavors and ethnic-in-spired dishes is growing, most households have to leave home to get them. Now families can make delicious southwest style meals at home. Campbell’s makes it easy with their new line of southwest style cooking soups.

New flavors Creamy Ranchero Tomato, Southwest Style Pepper Jack and Creamy Chicken Verde expand the possibilities for week-day meals. Each variety has a recipe right on the can and 4 more underneath the label. Each flavor also tastes great as a bowl of soup and has a convenient easy open lid. More recipes are available at the school, on each can, or at

www.campbellskitchen.comwww.campbellskitchen.com

CHEESY CHICKEN QUESADILLAS:1 pound boneless chicken breast halves, cubed1 can (103⁄4 oz.) CAMPBELL’S Condensed Southwest Style Pepper Jack Soup1⁄4 cup water8 flour tortillas (8-inch), warmedPace Chunky Salsa

Heat oven to 425 degrees. Cook

chicken in nonstick skillet until done and juices evaporate, stir-ring often.

Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1⁄2-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa.Prep/Cook Time: 20 minutesYield: 8 quesadillasYield: 8 quesadillasYield:

BEEF TACO BAKE:1 pound ground beef1 can (103⁄4 oz.) CAMPBELL’S Condensed Creamy Ranche ro Tomato Soup1 cup Pace Chunky Salsa1⁄2 cup water8 corn tortillas or 6 flour torti llas (6-inch or 8-inch), cut into 1-inch pieces*1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off fat. Add soup, salsa, water, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 degrees for 30 minutes or

until hot. Sprinkle with remain-ing cheese.*Or, substitute 21⁄2 cups coarsely crumbled tortilla chips for the corn tortillas.Prep Time: 10 minutesPrep Time: 10 minutesPrep Time:Cook Time: 30 minutesServes: 4

QUICK RANCHERO CHILI:1 pound ground beef1 medium onion, chopped2 tablespoons chili powder1 can (103⁄4 oz.) CAMP BELL’S Creamy Ranchero Tomato Soup1⁄2 cup water1 can (about 15 oz.) small red beans or red kidney beans, drained and rinsedShredded Cheddar cheese

Cook beef, onion and chili powder in skillet over me-dium-high heat until beef is browned, stirring to separate meat. Pour off fat. Add soup, water and beans. Heat to a boil. Cover and cook over low heat 10 minutes. Top with cheese.Prep/Cook Time: 20 minutesServes: 4

Southwestern Beef & Lintel Stew

Almond Cream Cheese BundtAlmond Cream Cheese Bundt

The inside scoop on dishes

Readers often admire the dishes shown in the colorful photos and write or e-mail the Taste of Home editors asking where those dishes can be pur-chased.

According to the Taste of Home photo studio staff, most of the dishes are purchased in familiar national retail chains. Some are obtained directly from manufacturers. Brand-name or purchase information is not available for all dishes pictured, but when it is, the company shares it in a new on-line Dish Directory at www.tasteofhomeschools.com

is simpleCreating robust flavorCreating robust flavor

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KitchenBath & Flooring Center

A Division of Hammond Lumber CompanyCompanyCompan

• Largest display showroom in the State of Maine

• Over 14 nationally known brands available to work with

• Many styles of countertops, including custom cut granite

• FREE ESTIMATESESTIMATESESTIMA

• Delivery available within 24 hours

• Complete selection of all types of flooring

We can help your dreams become a reality

Auburn • Bangor • Belgrade • Fairfield • Farmington • Greenville • Skowhegan

TOLL FREE IN MAINE 1-866-HAMMOND

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Show sponsors deserve credit

The Sun Journal is pleased to present this year’s co-sponsors of the

Taste of HomeCooking Show:

Agren ApplianceBlais Flower

Hammond LumberHannafordSun Journal

AGREN AGREN APPLIANCE:

MORE SPONSORS ON THE FOLLOWING PAGE

Visit the Agren Appliance showroom on Minot Avenue in Auburn to see these hard

working appliances up close.

Agren Appliance boasts Agren Appliance boasts appliances

for every style kitchen.

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KitchenBath & Flooring Center

A Division of Hammond Lumber CompanyCompanyCompan

• Largest display showroom in the State of Maine

• Over 14 nationally known brands available to work with

• Many styles of countertops, including custom cut granite

• FREE ESTIMATESESTIMATESESTIMA

• Delivery available within 24 hours

• Complete selection of all types of flooring

We can help your dreams become a reality

Auburn • Bangor • Belgrade • Fairfield • Farmington • Greenville • Skowhegan

TOLL FREE IN MAINE 1-866-HAMMOND

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Show sponsors deserve credit

The Sun Journal is pleased to present this year’s co-sponsors of the

Taste of HomeCooking Show:

Agren ApplianceBlais Flower

Hammond LumberHannafordSun Journal

AGREN AGREN APPLIANCE:

MORE SPONSORS ON THE FOLLOWING PAGE

Visit the Agren Appliance showroom on Minot Avenue in Auburn to see these hard

working appliances up close.

Agren Appliance boasts Agren Appliance boasts appliances

for every style kitchen.

Sugar and spice and everything nice. That’s what the beautiful “Almond Cream Cheese Bundt” is made of. As delicious as it is dazzling, this pull-apart pastry combines the seasonal sweet spices of nutmeg and cinnamon with al-mond-buttery brown sugar baked right in. Until they experience their first chewy taste, your guests will also never guess the nutty-sweet out-side hides a secret, not-too-sweet cream cheese filling stuffed into each unbelievable bite!

Sound oh-so-good but just too hard to make? Here’s another little secret you can keep to your-self; this recipe is made with RHODES Frozen Dinner Roll Dough, so preparation is a snap! Sim-ply wrap each piece of roll dough around a sug-ared and spiced cream cheese slice. Sprinkle in a few almonds, pour on the melted brown sugar and butter and then relax while it rises and bakes into a melt-in-your mouth masterpiece.

Invert onto a platter, drizzle with its unmistak-ably almond glaze and you’re ready to serve those not-so-little girls and boys. Oh, they’ll say everything nice about the sugar and spice and wag their puppy dog tails for just a snippet more . . . but never, never tell them what it’s made of!

You can find this Rhodes recipe and many more by visiting www.rhodesbread.com.

ALMOND CREAM CHEESE BUNDT

1 cup sliced almonds, divided 8 ounces cream cheese1⁄2 cup sugar1 teaspoon ground cinnamon1 teaspoon ground nutmeg24 RHODES Dinner Rolls, thawed but still cold1⁄2 cup butter or margarine, melted1 cup packed brown sugar

Glaze:1 tablespoon butter, melted

1 cup powdered sugar2 tablespoons water1⁄2 teaspoon almond extract

Sprinkle1⁄4 almonds in greased bundt pan. Cut cream cheese into 24 equal cubes. In a small bowl, mix sugar, cinnamon and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely. Wrap a roll around each cube and completely enclose. Dip each roll in sugar mixture until well coasted. Place rolls in bundt pan alter-nately with3⁄4 cup almonds. Sprinkle any remaining sugar mixture over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 sec-onds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Bake at 350 degrees for 45 minutes. Cover with foil last 15 minutes of baking. Invert immediately onto serving platter. It is natural for the bundt to settle. Mix glaze ingredients together and drizzle over bundt while still warm.

CHICKEN & BROCCOLI BAKE

12 RHODES Dinner Rolls, thawed and risen1⁄2 box prepared chicken-flavored, rice and ver micelli mix2 boneless chicken breasts, cooked and cubed1 teaspoon garlic salt1⁄2 teaspoon pepper1 can cream of chicken soup1 small package frozen broccoli1⁄2 cup grated sharp cheddar cheese

Press 6 rolls together and roll out to fit bottom and sides of greased 9-inch deep dish pie pan. Prick with a fork and bake at 350 degrees for 10-15 minutes. Spread rice evenly in bottom of crust. Mix chicken, garlic salt and pepper together and spread over rice. Spread soup over chicken. Blanche frozen broccoli, drain and place on top of soup. Sprinkle with cheese. Press remaining 6 rolls together and roll out to form top crust. Place over cheese and crimp edges. Bake at 350 degrees for 30-35 minutes or until golden brown.

Rhodes bundt is melt-in-your mouth masterpieceis simple

with Kikkoman Soy Sauce

BEEF AND LENTILS are a perfect combination. Each has enough flavor and substance to complement the other without overpowering. “Southwestern Beef & Lentil Stew” is an appetizing way to get the provocative flavors of American Southwestern cooking without using chili powders.

SOUTHWESTERN BEEF & LENTIL STEW

1 pound beef for stew2 T. all-purpose flour2 T. vegetable oil1 c. lentils, rinsed and drained1 can (141⁄2 oz.) stewed tomatoes1⁄4 c. KIKKOMAN Soy Sauce2-3 teaspoons diced canned jalapeno peppers

13⁄4 cups waterSour creamChopped cilantroDiced red bell pepper

Cut beef into 1-inch cubes; coat with flour. Brown beef on all sides in hot oil in Dutch ov-en or large saucepan. Add len-tils, tomatoes, soy sauce and water, stirring to combine.

Cover and simmer 2 hours or until beef and lentils are tender. Gently stir mixture occasionally. Stir in jalapeno peppers and cook only until heated.

Serve with sour cream, ci-lantro and red bell pepper, as desired.Serves: 4Serves: 4Serves:

Blac

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OPEN 7 DAYSDAYSDA707 MAIN ST., ST., ST LEWISTON

783-4377 • 1-800-464-4371Just 9/10 mile north of Memorial Bridge

Hours: Mon.-Sat. 9 to 6; Thurs. til 8 pm; Sun. 12 to 5

Stonewall Products are available!

We are now offering aWider Selectionof Furniture ....

Like Like our Antigo swivel bar bar stools....

Antigo stools....

Antigo

Priced Priced at $8999899989 each

One of our Many OrnamentsAvailable This Year!Year!Y

The pickle is a German symbol of good luck. TraditionallyTraditionallyT , raditionally, raditionally German parents decorated the tree onChristmas Eve, hiding the pickle ornament in the treelast. On Christmas morning, the first child to locate thepickle was rewarded rewarded r with an extra gift from St. Nicholas.

Beijing

Wholesale since 1946 - one of Maine’s oldest floor covering wholesalers now opens its doors to wholesale furniture!

FURNITURE WHOLESALERS“Why Pay Retail”

Mon-Sat 9am-5pm, Sundays 11-5 1887 Hotel Road, Auburn • 786-3761Mon-Sat 9am-6pm, Sundays 11-5 659 Warren Ave., Portland • 772-9680 Off Exit 48 Westbrook, Maine Turnpike - home to Carpet & Rug Depot, across from Home Depot

Save 50-70% Off Retail Prices!!DINING SETS 7 pc. $1049Others from $199 11 pc. (pictured) $1999

DELIVERY AVAILABLE! Limited Selection of Unfinished Furniture Available!

OVERSIZED RECLINERS Starting at $299

FUTONSStarting at

$199With Mattress

NEW ITEM!

MATTRESSESStarting at $299

Mattresses & Box SpringsPillowtop, Memory Foam & Plush!

SOFAS,CHAIRS,LOVESEATS Many Styles, Many PricesAll Great Values!

Bring In This Ad For

20% Off Any One Item

Offer expires Oct. 17, 2004

BUREAUS, ARMOIRSDRESSERS

Starting at $299

ANTIQUE REPRODUCTION

SLEIGH BEDSQueen $689

1478 Lisbon St., Lewiston • 784-4113 784-4113 oror 1-800-273-11191-800-273-11191⁄4 Mile East of Exit 13, Rt.Rt.Rt 196

www.cuswww.cuswww tomwindowdecorators.com

Window Window W Decorators

SSSSSSSSSSSSSSSSSSSSS

YOU DERSERVE ERVE ERSOMETHING SPECIAL!

Come in or call Mike,Mona and Pat and see

the differdifferdiff ence inCustom Treatments

& Furniture.

FREEShop at home

Service opice op

Or Stop ByOur Show

StopShow

Stoproom

Mike, Mona and Pat Pat Pa

NORTHEASTCharter & Tour Co., Inc.

1-888-593-6328 1-207-784-3159www.northeastchartertour.com

Call for a FREE Brochure

SALEM HAUNTED HAPPENINGS

Oct. 23 & 30

MONTREALNov. 13-14 $155 pp/doDec. 18-19 $109 pp/do

NEW YORK CITYw/Rockettes

Dec. 4-5 $259 pp/do

YANKEE CANDLE Deerfield, MA

World’s Largest Candle Store Nov. 26 $32 pp

NEW YORK CITY W/BROADWAY SHOW

“Lion King” Oct. 27th-28th $259 pp/do

QUEBEC CITYLe Chateau Frontenac

Oct. 29th -31st $279 pp/do

MOHEGAN SUN CASINO

Every Sun & Tues & Nov 11 $30 Inc Bonus

QUINCY MARKET BOSTON

Nov. 13 & 26 $29 pp

INDIAN HEAD RESORTChristmas Party

Nov. 8th & Dec 7th $58 pp

FOXWOODS CASINO

Oct 23 Nov 11 & 20 Dec 9 $30 pp

26 Nickerson Avenue • Auburn(behind Great Falls CU)

784-2545open Tuesday-Saturday

L/A’s finest has just gotten better......our new decor is sure to relax you!

Campbell’s new additions include southwest style soups

WHILE AMERICA’S appetite for bold flavors and ethnic-in-spired dishes is growing, most households have to leave home to get them. Now families can make delicious southwest style meals at home. Campbell’s makes it easy with their new line of southwest style cooking soups.

New flavors Creamy Ranchero Tomato, Southwest Style Pepper Jack and Creamy Chicken Verde expand the possibilities for week-day meals. Each variety has a recipe right on the can and 4 more underneath the label. Each flavor also tastes great as a bowl of soup and has a convenient easy open lid. More recipes are available at the school, on each can, or at

www.campbellskitchen.comwww.campbellskitchen.com

CHEESY CHICKEN QUESADILLAS:1 pound boneless chicken breast halves, cubed1 can (103⁄4 oz.) CAMPBELL’S Condensed Southwest Style Pepper Jack Soup1⁄4 cup water8 flour tortillas (8-inch), warmedPace Chunky Salsa

Heat oven to 425 degrees. Cook

chicken in nonstick skillet until done and juices evaporate, stir-ring often.

Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1⁄2-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa.Prep/Cook Time: 20 minutesYield: 8 quesadillasYield: 8 quesadillasYield:

BEEF TACO BAKE:1 pound ground beef1 can (103⁄4 oz.) CAMPBELL’S Condensed Creamy Ranche ro Tomato Soup1 cup Pace Chunky Salsa1⁄2 cup water8 corn tortillas or 6 flour torti llas (6-inch or 8-inch), cut into 1-inch pieces*1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off fat. Add soup, salsa, water, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 degrees for 30 minutes or

until hot. Sprinkle with remain-ing cheese.*Or, substitute 21⁄2 cups coarsely crumbled tortilla chips for the corn tortillas.Prep Time: 10 minutesPrep Time: 10 minutesPrep Time:Cook Time: 30 minutesServes: 4

QUICK RANCHERO CHILI:1 pound ground beef1 medium onion, chopped2 tablespoons chili powder1 can (103⁄4 oz.) CAMP BELL’S Creamy Ranchero Tomato Soup1⁄2 cup water1 can (about 15 oz.) small red beans or red kidney beans, drained and rinsedShredded Cheddar cheese

Cook beef, onion and chili powder in skillet over me-dium-high heat until beef is browned, stirring to separate meat. Pour off fat. Add soup, water and beans. Heat to a boil. Cover and cook over low heat 10 minutes. Top with cheese.Prep/Cook Time: 20 minutesServes: 4

Southwestern Beef & Lintel Stew

Almond Cream Cheese BundtAlmond Cream Cheese Bundt

The inside scoop on dishes

Readers often admire the dishes shown in the colorful photos and write or e-mail the Taste of Home editors asking where those dishes can be pur-chased.

According to the Taste of Home photo studio staff, most of the dishes are purchased in familiar national retail chains. Some are obtained directly from manufacturers. Brand-name or purchase information is not available for all dishes pictured, but when it is, the company shares it in a new on-line Dish Directory at www.tasteofhomeschools.com

is simpleCreating robust flavorCreating robust flavor

AS THE hustle and bustle of the holiday season nears, spend more time enjoying the festivities of the season and less time fretting about preparing holiday meals. KEEBLER Ready Crust Pie Crust is a convenient choice to help you create delicious desserts to accompany your holiday meals.

KEEBLER Ready Crusts offer several simple and great tasting recipes that require less than 15 minutes preparation time. Anyone can become a chef using these easy recipes. “Cranberry Walnut Cheesecake” and “Raspberry Swirl Cheesecake” are tasty choices to prepare for any holiday gathering using KEEBLER Ready Crust Chocolate Pie Crust.

If you are short on time, try “5 Minute White Chocolate Hazelnut Pie” requir-ing only five ingredients. Simply mix milk, flavored instant coffee, pudding mix and whipped topping in a bowl and spread filling in the Ready Crust Pie Crust. For these and additional recipes, visit www.readycrust.com.

RASPBERRY SWIRL CHEESECAKE

1 package (8 oz.) cream cheese soft ened*1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)1 egg

3 T. plus 1 teaspoon lemon juice, divided

1 (6 oz.) KEEBLER Ready Crust Chocolate Pie Curst

1⁄2 cup raspberry preserves

Beat cream cheese until fluffy. Gradually beat in sweetened con-densed milk until smooth, add egg and 3 tablespoons lemon juice; mix well. Pour half the batter into the crust. In a small bowl combine remaining lemon juice and preserves. Spoon half the preserves over batter. Pour remain-ing batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool. Refrigerate leftovers.*Soften unwrapped cream cheese in micro-wave on high for 15-20 seconds.Prep Time: 15 minutesPrep Time: 15 minutesPrep Time:Baking Time: 55 minutesBaking Time: 55 minutesBaking Time:Serves: 8Serves: 8Serves:

WHITE CHOCOLATE HAZELNUT PIE11⁄4 cups cold milk2 tablespoons Hazelnut flavored instant coffee2 packages (4-serving size) white choco late flavor instant pudding and pie fill ing1 container (8 oz.) frozen non-dairy whipped topping, thawed and divided1 KEEBLER Ready Crust Chocolate Pie Crust

Beat milk, flavored instant coffee, pud-ding mixes and 1⁄2 of the whipped topping

in a medium bowl with a wire whisk for 1 minute. Mixture will be thick. Spread filling in crust. Spread remaining whipped topping over pudding layer in crust. Enjoy imme-diately or refrigerate until ready to serve. Garnish as desired.Prep Time: 5 minutesPrep Time: 5 minutesPrep Time:Serves: 8

CRANBERRY WALNUT CHEESECAKE11⁄4 cups cold milk2 packages (4-serving size) cheesecake flavor instant pudding and pie filling1⁄2 teaspoon grated lemon peel1 container (8oz.) frozen non-dairy whipped top ping, thawed

and divided1 (6 oz.) KEEBLER Ready Crust Graham Cracker Pie Crust1 can (16 oz.) whole berry cranberry sauce, divided1⁄2 cup chopped walnuts, toasted, di vided*

Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk for 1 minute. Gently stir in 1⁄2 of the whipped topping. Spread 1⁄2 of the pudding mixture on bottom of crust. Spread 1⁄2 of the cran-berry sauce over pudding mixture. Sprinkle with 1⁄2 of the walnuts. Top with remaining cranberry sauce, whipped topping and wal-nuts.*To toast walnuts: Spread out walnuts evenly on a baking sheet. Place in a 375 de-grees oven for 3-5 minutes or until walnuts are well toasted.Prep Time: 15 minutesChilling Time: 4 hoursChilling Time: 4 hoursChilling Time:Serves: 8Serves: 8Serves:

Keebler creates quick and tasty

desserts to celebrate the holidays

THE HOLIDAYS are a most enjoyable time of the year, an opportunity to slow down and spend quality time with those we love. Wheth-er it’s a grand feast for a large family gather-ing or an intimate meal with those who mean the most to us, the tradition of sharing good times, good food and best wishes is something we look forward to all year.

Ready Pac fresh-cut fruit and vegetables make it so much easier to cook up delicious holiday dishes. In addition to saving you pre-cious time by doing the washing, chopping and cutting for you, Ready Pac products will bring freshness, color and flavor to the table, since they are picked and packaged at their prime. “Holiday Bonanza Salad” lets you take it easy the day after a big holiday feast with a light and easy salad that makes good use of holiday extras! Now you can enjoy those extra minutes at the dinner table or by the fireplace. Isn’t that what the holidays are really about?

HOLIDAY BONANZA SALAD

1 bag READY PAC European-Style Salad, any variety

1 cup turkey breast, sliced1⁄2 cup each of extra holiday meal ingredi ents such as:

READY PAC Pico de GalloCooked corn kernelsREADY PAC Aqua Pac Carrots and Celery Sticks, diced

Pitted or stuffed olives, slicedPrepared stuffing, toasted

On a large serving plate, spread out salad. Starting from the center of the bed of lettuce, place the sliced turkey breast on top of the

lettuce in a single row. Arrange remaining ingredients decoratively in rows. There

should be a different ingredient for each row. Serve immediately.

Serving Suggestion:In a small mixing bowl, whisk together 1⁄4 cup of extra cranberry sauce, 1⁄4 cup of light rasp-berry vinaigrette and a little salt and pepper to make the perfect dressing for this tasty holiday salad.Prep Time: 10 minutesPrep Time: 10 minutesPrep Time:Serves: 4

ELEGANT CARAMELIZED PEAR SALAD

6 T. extra-virgin olive oil, divided1 T. sugar3 pears, peeled, cored and halved1 bag READY PAC

European-Style Baby Arugula or Portofino Salad1⁄2 cup Asiago cheese, shaved with vegeta ble peeler1/3 cup chopped toasted pecansSalt and pepper to taste

In a heavy skillet over medium-high heat, combine 2 tablespoons olive oil and sugar, stirring to dissolve. Place pear halves, cut side down, in skillet; cook 5 minutes or until cut side is golden. Meanwhile, in a large bowl, place salad; toss with remaining olive oil and Asiago cheese to lightly coat. Season to taste with salt and pepper. Evenly divide salad be-tween six salad plates; top each plate with one pear half, sprinkle each with 1 tablespoon pe-cans. Serve immediately.

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Holiday Bonanza Salad

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Raspberry Swirl Cheesecake

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Campbell’s Tomato Soup as you like it

FROM AUTOMOBILES to computers, apparel to hotels, people are embracing the idea that they now can individual-ize almost every aspect of their lives. For years, fast-food restaurants have allowed patrons to customize their meals by choosing the types of ingredients, condiments or toppings they prefer. Today, almost every type of restaurant, from pizza parlors to four-star eateries, honors customers’ special re-quests. “People are more aware of the choices they have when they dine out and are more comfortable asking for what they want,” said Allen Susser, chef and owner of Chef Allen’s res-taurant, Miami, and cookbook author. “I try to accommodate individual preferences, while maintaining the quality and creativity of our menu.”

Not surprisingly, families want to experience the same variety at home that they experience in restaurants. But this can be difficult, since home cooks don’t often have the time to make everyone’s favorite meal.

Soup is the perfect solution. It’s a quick and delicious dinner that can be personalized to suit every member of the family. Tomato soup’s velvety smoothness complements a variety of different flavors and textures. Simple ingredients, like salsa or seasoned croutons, can be added to create a new variation. Try one of these three zesty combinations for a fun and festive family soup night.

PEPPY PIZZA SOUP:

Add mozzarella cheese, pepperoni and oregano for an authen-tic Italian taste.

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By LINDA GALWAY / LINDA GALWAY / LINDA GALWAY Freelance Writer

If you have ever wondered what your ticket money pays for, here is some information that should warm your heart. After expenses,

such as rental of the facility where the school is held, electrical services, fees for the show and the home economist as well as a few other associated expenses, the balance of the funds is donated to the Salvation Army, explained Jody Jalbert, Sun Journal represen-tative and coordinator of the show.

“I look at this as our unofficial kick off to the Holi-day Season as we provide meals for Thanksgiving and Christmas,” notes Captain John Bennett, Lew-iston Salvation Army Corps Commanding Officer. “The funds from the cooking show help to pay for the food vouchers we give to approximately 500 families each season and maintain the food supply for our emergency food pantry throughout the year.”

The Salvation Army also assists with packing the gift bags distributed to each guest as they arrive on the night of the cooking show. The bags contain a variety of items including product samples, coupons, magazines and fliers. There can be up to 50 items found in the bags, so patrons never go home empty handed.

“We set up an assembly line and invite participants of our teen and adult program groups to assist in the packing,” continued Capt. Bennett. “We also have members of our Advisory Board and volunteers

available the night of the show (to help out) as needed.”

Bennett says for him, “the best part of the cooking show is the opportunity it provides to say a personal thank you to all who attend and give them the assurance that we will do all that we can to use their support wisely and maximize the effec-tiveness of their gifts.”

The Salvation Army has a history and reputation of getting more service back into the community from every dollar than any other agency, notes Bennett. “We are only able to do this through the exten-sive use of community volunteers willing to visit the elderly, sort donations, etc. We use volunteers to assist in every day office needs, mailings, filing, etc. Schools, civic groups and clubs are needed to stand at the familiar Red Kettles through the Holiday Season to keep the cost of raising money down and allow more of each dol-lar to return to the community.”

Bennett says every year more unem-ployed and under employed families seek assistance from the Salvation Army. Businesses often cut costs by either reducing benefits and/or hiring only part time staff, he pointed out. “By far the biggest hurdle we face is the sense of hopelessness and complacency that so many of our children are growing up with.

“Our schools and churches were once the place where our children heard they could accomplish anything if they were willing to work for it. Now we seem to be expecting to fail and continue in whatever lifestyle our parents are in; if poverty, then poverty is

yours. If middle class, then indeed, you will be part of the middle class.”

Bennett says the Salvation Army strives “to re-store hope to our youth.”

He credits the generous donations from all the sponsors and, in particular, the advertising staff and other employees of the Sun Journal who work hard to bring the cooking show together.

“It is fitting that the funds from this wonderful display of the ‘Horn of Plenty’ can go so far in fighting the hunger that many of our friends and neighbors must endure,” he concluded.

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4 Lewiston, Maine, Sunday, October 17, 2004 Lewiston, Maine, Sunday, October 17, 2004 Taste of Home 13Taste of HomeTaste of HomeTaste of Home

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Volunteers from the Salvation Army stuff gift bags to be given out at last year’s show.

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www.sunjournal.com

CHANCES ARE there is a bottle of cream of tartar in your pantry. Perhaps you bought it once to make a specific recipe like your grand-mother’s lemon meringue pie, a treasured holi-day cookie, or a picture-perfect frosting. Now, the bottle just sits on the shelf, waiting for that next special occasion, mostly because no one knows what else to do with it. In fact, in a recent survey conducted by Equation Research for Mc-Cormick, Americans deemed cream of tartar the most intimidating holiday “spice.” Actually, cream of tartar is an important ingredient in holiday baking and not just for egg whites!

What is Cream of Tartar?Cream of tartar is the potassium salt of tartaric acid that’s left on the inside of wine casks once grapes have fermented.Why is it used in baking?• It is used to stabilize and add volume to beaten egg whites in angel food cake, meringues for pie and meringue cookies.• It lends a creamier consistency to candy and frostings.• Cream of tartar can be used to make baking powder. Simply combine 1⁄2 teaspoons cream of tartar with 1⁄4 teaspoon baking soda and 1⁄4 tea-spoon cornstarch to yield one teaspoon baking powder.How long can cream of tartar be kept?If it’s been stored tightly-capped in a cool, dark place, cream of tartar can be kept indefinitely.

So this season, break out that bottle and get baking! Here are two great-tasting recipes, specially created for the holiday season, to help you rediscover cream of tartar. “Pear Walnut Crumb Cake” is an excep-

tionally moist, delicious recipe that is perfect for a holiday brunch and features some of the season’s favorite flavors. Inspired by the perennial holiday fa-vorite, cherry cordials, “Cherry Chocolate Cookies” are chewy and a snap to prepare.

They can be included in holiday cookie gift tins,

but are so delectable, you’ll want to save some for yourself.

PEAR WALNUT CRUMB CAKETopping:11⁄2 cups finely chopped walnuts1⁄2 cup all-purpose flour1⁄2 cup packed light brown sugar1/3 cup butter1 T. McCORMICK ground cinnamonPear Cake:2 large, ripe pears13⁄4 cups all-purpose flour2 teaspoons McCORMICK Cream of Tartar1 teaspoon baking soda1⁄4 teaspoon salt1⁄2 cup butter, softened1 cup sugar11⁄2 teaspoons McCORMICK Pure Vanilla

Extract2 large eggs1 container (8 oz.) sour cream

Combine topping ingredients to make coarse crumbs. Peel, core, and coarsely chop pears; set aside. Combine flour, cream of tartar, baking so-da and salt in a medium bowl. Beat butter, sugar and vanilla in a large mixer bowl at high speed, until light and fluffy. Add eggs and sour cream to batter; beat at low speed until combined. Add

flour mixture and beat at low speed until combined; stir in pears. Spoon into a greased 9 x 13-inch baking pan. Sprinkle with topping mixture. Bake at 350 de-grees for 45-50 minutes or until cake pulls away from sides of pan and topping is browned.

CHERRY CHOCOLATE COOKIES

3⁄4 cup butter11⁄4 cups sugar2 large eggs2 teaspoons McCORMICK Pure Vanilla Extract13⁄4 cups all-purpose flour1/3 cup cocoa powder1⁄2 teaspoon McCORMICK Cream of Tartar1⁄2 teaspoon baking soda1⁄4 teaspoon salt1 cup chopped dried or mara schino cherries

Beat butter and sugar in a large bowl with mixer at high speed, until light and fluffy. Add eggs and vanilla; beat until well blended. Combine flour, cocoa, cream of tartar, baking soda, and salt in a medium bowl; add to butter mixture. Mix until uni-form. Stir in chopped cherries. Drop dough by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees about 10-12 minutes or until set. Cool 2 min-utes; remove from cookie sheet to wire rack to cool.

MAKE THIS HOLIDAY season berry fresh, berry festive and berry easy with OCEAN SPRAY Fresh Cranberries! Their vibrant color and dis-tinctive tangy flavor lend a festive touch to salads, entrees, breads, sauces or desserts. And, they’re easier than you think to use. No need to peel, seed or thaw — just rinse and add to your favorite recipe.

Fresh homemade cranberry sauce is so easy to make, just follow the easy

three-step recipe found below and on the back of the bag and it’s ready in minutes! For irresistible bars, breads and muffins, simply chop cranberries using a food processor or blender and stir into batter. Give a hostess gift from the heart, by packing “Cranberry Nut Bars” in a decorative tin, separated with color-ful paper baking cups. They also hold up nicely when shipped to a far away friend or brought on a trip.Although OCEAN SPRAY Fresh

Cranberries are only available in the produce section of stores from Sep-

tember through December, they can be refriger-ated for up to two weeks and frozen for up to a year. And, since fresh cranberries are so versatile, be sure to stock up this season for cranberry cook-ery all year long.

For a fresh new take on cook-ing with cranberries, visit us at www.oceanspray.comwww.oceanspray.com or call their Consumer Helpline at 1-800-662-3263.

CRANBERRY NUT BARS

2 eggs1 cup sugar1 cup flour1/3 cup butter or margarine, melted11⁄4 cups OCEAN SPRAY Fresh or Frozen Cranberries1⁄2 cup chopped walnuts

Heat oven to 350 degrees. Grease an 8-inch baking pan. Beat eggs in a medi-um mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted but-ter; blend well. Add cranberries and walnuts, mixing gently just until com-bined. Spread evenly in pan. Bake for 40-45 minutes or until golden brown

and a toothpick inserted into the center comes out clean. Cool and cut into bars. Serves: 16Serves: 16Serves:

HOMEMADE WHOLE BERRY CRANBERRY SAUCE

1 cup sugar1 cup water1 package (12 oz.) OCEAN SPRAY Fresh or Frozen Cranberries, rinsed and drained

Combine water and sugar in a medium saucepan. Bring to boil; add cranber-ries, return to boil. Reduce heat and boil gently for 10 minutes, stirring oc-casionally. Cover and cool completely at room temperature. Refrigerate until serving time. Yield: 2-1/4 cups

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WITH HECTIC SCHEDULES and compet-ing activities in our day-to-day lives, making a special homemade breakfast just doesn’t fit on any to-do list. Whether it’s a hearty break-fast with the family around the kitchen table or a more formal occasion with out-of-town guests, it feels like it’s impossible to make anything more complicated than toast and cereal for breakfast.

However, Jimmy Dean has created a cou-ple of kitchen-tested breakfast casserole reci-pes that can be put together the night before and baked to perfection the next morning, saving you time and work. “Jimmy Dean’s Signature Breakfast Casserole” has been a favorite of breakfast lovers for years.

The multiple layers of sausage, bread and cheese combined with eggs make it easy to prepare with ingredients that are already in your pantry. And the three optional ingre-dients make this casserole easy to adjust for individual tastes.

Jimmy Dean’s newest casserole, “Italian-Seasoned Egg & Sausage Casserole” com-bines sausage and eggs with Italian-seasoned tomatoes to make a casserole that’s both quick and hearty. These recipes and others on www.jimmydean.com www.jimmydean.com will bring your family to the kitchen table to enjoy a hot and hearty meal.

JIMMY DEAN SIGNATURE BREAKFAST CASSEROLE

1 package JIMMY DEAN Reg ular Flavor Pork Sausage10 eggs, lightly beaten3 cups milk2 teaspoons dry mustard1 teaspoon salt6 cups cubed bread1⁄2 teaspoon black pepper2 cups shredded sharp ched dar cheese1⁄2 cup sliced mushrooms (optional)1 medium tomato, seeded and chopped (optional)1⁄2 cup thin-sliced green on ions (optional)

Heat oven to 325 degrees. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9 x 13-inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat lay-ering using remaining bread, pepper, cheese, sausage and op-tional ingredients. Pour the egg

mixture evenly over the casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.Serves: 6

ITALIAN SEASONED EGG & SAUSAGE CASSEROLE

2 tablespoons olive oil 7 ounces Italian-seasoned diced tomato11⁄2 cups diced potato1 package JIMMY DEAN Regular Roll Sausage, cooked, crumbled, drained3⁄4 cup diced red bell pepper8 eggs1 cup milk1 teaspoon salt1 teaspoon ground black pepper3 tablespoons butter, divided1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Begin by heating olive oil in a sauté pan over medium heat. Next, place the tomato, potato, cooked sausage and red pepper into the pan and cook for 3 minutes. Mix the eggs and milk very well in a bowl. Add the salt and pepper to this mixture as well.

Add 2 tablespoons butter to the sauté pan. Add the egg mixture into the pan and scramble for 1 minute; set aside. Use remaining butter to grease the bottom and sides of the baking dish. Pour the semi-scram-bled eggs into a 9 x 13-inch baking dish and sprinkle cheese over the top. Bake in oven for 6 minutes. Serves: 10

To make ahead the night before:Simply place casserole into the refrigerator overnight. The

next morning, bake at 350 degrees for 40 minutes.

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Kudos to the co-sponsors!By Donna Rousseau

Freelance Writer

In the seven years the Sun Journal has coordinated the Taste of Home Cook-

ing School, the consistently sold-out event has been a col-laborative effort of Reiman Pub-lications, the newspaper staff, co-sponsoring area businesses, the Salvation Army and a team of volunteers.

The co-sponsorship of area businesses, including Han-naford, Agren Appliance, Ham-mond Lumber and Blais Flower Shop, are critical to the show’s success, notes Jody Jalbert, the Sun Journal’s point person for the event.

“Hannaford is our biggest contributor, sup-plying all the food we need for the show,” she ex-plained. “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 preparing at the show. In addition, they select a couple of recipes from the book and fill 20 door prize bags with all the ingredients needed to pre-pare those recipes.”

The business also provides 1,000 bags to be uti-

lized as gift bags for all the attendees of the event as well as serving as a ticket outlet for the school. “We can really thank them for the show being sold out every year,” Jalbert stressed.

Agren Appliance of Auburn outfits the Lewis-ton Middle School auditorium stage with all the necessary cooking conveniences. “Their contri-bution is significant with two microwaves, two stoves, a refrigerator and two, large-screen televi-sions with video systems that project everything the home economist is doing on stage to the entire audience,” says Jalbert.

As with any good Broadway production, the show also requires a set. “Hammond Lumber pro-vides us with a full kitchen back-drop complete with sink, countertops and cupboards,” noted Jal-bert. “The finishing touches are provided by Blais Flowers of Lewiston. They decorate the set and create a mood with a beautiful harvest theme.”

Volunteers from the Salvation Army prepare the event registrant gift bags, and other Sun Journal staff members, family and friends donate their time behind the scenes, preparing items to be used as the “finished” recipe to show the audi-ence 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.”

Meet this year’s home economist

Home economist Kate Gabriele will present the popular Taste of Home Cooking School this Taste of Home Cooking School this Taste of Homefall. She is one of 13 demonstrators who host the cooking school promotions in communities from coast to coast. Based in Greendale, Wisconsin, the cooking schools are associated with Taste of Home, the world’s most popular cooking magazine.

This season Kate will demonstrate ways to spice up your every-day meals with various seasonings. She will introduce several new grocery products, offer unique serving techniques and expects to demonstrate 12 featured recipes.

A graduate of Baltimore International Culinary College and Marywood University in Scranton, Pennsylvania, Gabriele holds a bachelor of science degree in family & consumer sciences and a minor in nutrition. She has taught at Luzerne County Community College, Nanticoke, Pennsylvania; served as the First Cook on The American Queen Steamboat, New Orleans, Louisiana; and worked at the Park Hotel, Virginia, Ireland as Culinary Fellowship Award Recipient. She lives in Pennsylvania and enjoys history, traveling, cooking for family and friends and attending professional baseball games.

Each cooking school is made possible by the combined efforts of a local media sponsor, local retailers and our generous national sponsors: Campbell’s, Crisco, Jimmy Dean, Kikkoman, McCor-mick, Nestlé, Ocean Spray, Ready Crust, Ready Pac, Rhodes and Swanson.

Jody Jalbert, advertising

manager for the Sun Journal, has

been coordinating the Taste of Home

Cooking Show along with several other

SJ employees, since its inception.

Jimmy Dean’s make-ahead breakfast

Jimmy Dean’s Italian Seasoned Egg & Cheese Sausage Casserole

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SCARE UP great-tasting Halloween goodies for your little goblins with new NESTLÉ Toll House Halloween Shapes & Morsels. Whether you need tasty treats for a Halloween party or for the kids to take to school, the mix of Halloween baking pieces and real semi-sweet chocolate morsels are the perfect addition to any recipe. With recipes such as “Halloween Party Mix,” “NESTLÉ Toll House Chocolate Chip Halloween Cookies” and “Decorated Pumpkin Cupcakes,” you are sure to make this Halloween a spooktacular celebration. For these and hundreds of exciting recipes, visit www.VeryBestBaking.comwww.VeryBestBaking.com

DECORATED PUMPKIN CUPCAKES

1 package (18.25 oz.) spice cake mix1 can (15 oz.) LIBBY’S 100% Pure Pumpkin3 large eggs1/3 cup vegetable oil1/3 cup water13⁄4 cups (10 oz. pkg.) NESTLÉ TOLL HOUSE Hallow een Shapes & Morsels, divided1 container (16 oz.) prepared cream cheese frosting

Preheat oven to 350 degrees. Paper-line or grease 24 muf-fin cups. Blend cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Stir in 1 cup Shapes & Morsels. Spoon bat-ter into prepared muffin cups, filling 3⁄4 full. Bake for 18-22 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frost-ing and decorate with remaining Shapes & Morsels.Yield: 24 cupcakes

HALLOWEEN PARTY MIX

9 cups oven-toasted corn cereal squares4 cups popped popcorn

11⁄2 cups dry-roasted peanuts1 cup packed light brown sugar1⁄2 cup (1 stick) butter or margarine1⁄2 cup light corn syrup1 teaspoon vanilla extract1⁄2 teaspoon baking soda13⁄4 cups (10 oz. pkg.) NESTLÉ TOLL HOUSE Hallow een Shapes & Morsels1 package (7.5 oz.) milk chocolate covered pretzels

Preheat oven to 250 degrees. Grease large roasting pan. Mix cereal, popcorn and peanuts in large bowl. Pour into prepared pan. Combine brown sugar, butter and corn syr-up in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly. Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in Shapes & Morsels and chocolate covered pretzels. Store in airtight container.Yield: about 5 quartsYield: about 5 quartsYield:

Crisco welcomes fall with pumpkin pleaser

WHETHER YOU just came back with a trunk load of pumpkins from the local farmer’s market or you’re simply looking for sweet treats to make this fall, the test kitchen chefs at Crisco have created new, delicious recipes for baking desserts.

Start the day with a slice of “Au-tumn Pumpkin Bread,” lightly coated in a sweet orange glaze.For over 90 years, Crisco has provided cooks with delicious recipes and is proud to continue this tradition by offering up-dated meal solutions on its Web site. Please visit www.crisco.com to learn more about Crisco’s fascinating his-tory and search the database for all of your culinary needs.

AUTUMN PUMPKIN BREAD

31⁄2 cups flour1 teaspoon baking powder2 teaspoons baking soda1 teaspoon ground cloves

1 teaspoon ground cinnamon1 teaspoon ground nutmeg1⁄2 teaspoon salt2 cups solid-pack pumpkin1 cup CRISCO Canola Oil3 cups sugar3 eggs1 cup chopped walnuts1 cup raisins

Orange Glaze:

11⁄2 cups confectioners’ sugar1 teaspoon grated orange peel6 teaspoons orange juiceAdditional chopped walnuts

Heat oven to 350 degrees. Spray two 8-inch x 4-inch x 2-inch loaf pans with CRISCO No-Stick Cooking Spray. Combine flour, baking powder, bak-ing soda, cloves, cinnamon, nutmeg and salt in a medium bowl. Set aside. Combine the pumpkin, oil, sugar and eggs in a mixing bowl.

Mix until well blended. Add dry ingredients and mix well. Stir in walnuts and raisins. Divide batter between prepared pans. Bake for 50-55 minutes, or until toothpick inserted in the center comes out clean.

Cool in pans on a wire rack for 15 minutes. Remove from pans and cool completely.

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BLAIS FLOWER SHOP:BLAIS FLOWER

More sponsors :

At left and above, a display of beautiful silk flowers and

glass shelves holding several specialty items decorate the showroom at Blais Flower Shop on Webster Street in

Lewiston.

HAMMOND LUMBER CO.:

When you’re looking for a beautiful kitchen, be sure to stop in at Hammond Lumber Company on Poland Road in Auburn.

HANNAFORD:

Now that you’re inspired, take a trip to Hannaford for freshest food in a friendly place.

Great recipes from companies whose names mean quality

Crisco welcomes Fall with this pumpkin pleaser, Autumn Pumpkin Bread

Swanson Broth turns traditional dishes into exceptional mealsHOME COOKS are always on the lookout

for new ways to prepare great tasting meals without too much fuss. One simple tech-nique for sprucing up traditional meals is to substitute Swanson Broth where the recipe calls for water. Professional cooks have long considered broth an essential cooking ingredient, serving as a flavorful alternative to water.

Three common uses of broth in place of wa-ter are for boiling pasta, steaming vegetables or preparing mashed potatoes. Broth inten-sifies the natural flavors of these foods while eliminating the need for added fats and oils often used to enhance taste. Furthermore, broth naturally adds moisture and enlivens the recipe, which can be difficult to achieve with water alone.

“Swanson’s Beef, Asparagus & Portobello Stir-Fry” is an easy, yet elegant recipe that will have your family convinced you had it catered from your favorite restaurant.

This sumptuous dish takes minutes to prepare, but has the appearance and taste associated with dishes found when dining outside the home. For a sophisticated side, try “Swanson’s Ultra Creamy Mashed Pota-toes.”

The combination of broth, cream, butter and pepper takes these potatoes from tradi-tional to exceptional.

For more information about Swanson products, cooking tips and great seasonal recipes or to receive a free copy of Swanson’s new cookbook “Creative Cooking,” visit www.swansonbroth.com.

SWANSON BEEF, ASPARAGUS & PORTOBELLO STIR-FRY

1 pound boneless beef sirloin steak, 3⁄4- inch thick*2 tablespoons cornstarch1 can (14 oz.) SWANSON Beef Broth or Lower Sodium Beef Broth (13⁄4 cups)2 tablespoons soy sauce1 tablespoon packed brown sugar1⁄4 teaspoon garlic powder1 pound fresh asparagus, cut into 2-inch diagonal pieces2 large Portobello mushrooms, sliced1⁄2 cup roasted pepper strips4 cups hot cooked rice, cooked without

saltSlice beef into very thin strips. Mix corn-starch, broth, soy sauce, brown sugar and garlic powder. Stir-fry beef in nonstick skil-let until browned and juices evaporate. Add asparagus, mushrooms, roasted pepper and broth mixture. Cook and stir until mixture boils and thickens. Serve over rice.*For easier slicing, freeze beef for 1 hour.Prep Time: 15 minutesPrep Time: 15 minutesPrep Time:Cook Time: 15 minutesServes: 4Serves: 4Serves:

SWANSON ULTRA CREAMY MASHED POTATOES

2 cans (14 oz. each) SWANSON Chicken

Broth or Natural Goodness Chicken Broth (31⁄2 cups)5 large potatoes, cut into 1-inch pieces (about 71⁄2 cups)1⁄2 cup light cream2 tablespoons butter or margarineGenerous dash pepper

Place broth and potatoes in saucepan. Heat to a boil. Cover and cook over medium heat 10 minutes or until tender.

Drain, reserving broth. Mash potatoes with 1⁄4 cup broth, cream, butter and pepper. Add additional broth, if needed, until desired consistency. Prep/Cook Time: 25 minutesServes: 6Serves: 6Serves:

Decorated Pumpkin Cupcakes and Halloween Party Mix

Bake your goblins some delicious Nestlé treats

Documents

Taste of Home Cooking School 2004