Tuesday, September 30, 2008

Cook Like A Chef Every Night Of The Week

(NAPSI)-Ever wonder how fancy restaurants and TV chefs make fantastic food look so effortless and easy? They do it with the help of prep crews and behind-the-scenes assistants who chop vegetables, mix sauces and prep all the ingredients so the chefs can work their magic in minutes.

Deana Gunn and Wona Miniati have discovered the next best thing in their new cookbook, "Cooking With All Things Trader Joe's." They show you how to use clever shortcuts with fresh and prepared ingredients from your local Trader Joe's store to make creative gourmet meals quickly.

Gunn and Miniati came up with the time-saving ideas when they realized they were just too busy to cook from scratch every night of the week. Gunn says, "We wanted to make great homemade food quickly, whether it was for every day or for a dinner party." Miniati adds, "Who wants to spend the whole night slaving away in the kitchen when you can be spending time with your guests instead?"

Here is a recipe from their book, perfect for entertaining, that is sure to please adults and kids alike. Even people who claim they don't like Brie cheese will love this creamy baked Brie topped with apricot jam and almonds.

Apricot Baked Brie

Prep time: 5 minutes

Hands-off cooking time:

12-14 minutes

Serves 4-6

1 (0.6-lb) wedge Brie, such as double crème Brie

2 heaping Tbsp organic, reduced-sugar apricot preserves

1 handful raw sliced almonds

1 Tbsp triple sec (optional)

1 box classic original water crackers

Preheat oven to 400° F.

Place the wedge of Brie in a small baking dish that is slightly bigger than the Brie. Top with apricot preserves, sprinkle on almonds, and drizzle triple sec over the top.

Cover tightly with foil and bake for 12-14 minutes or until cheese is melting. Remove from oven and serve with water crackers. Before your guests attack the Brie unrelentingly, remind them that the dish is hot.

"Cooking With All Things Trader Joe's" is available at bookstores everywhere. Visit the authors' personal Web site and sign up for a free recipe newsletter at www.cookingwithtraderjoes.com.

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Monday, September 29, 2008

Fueling Kids For Sports

(NAPSI)-Whether going all out for the soccer team or training for a dance performance, the energy needs of kids and teens are generally greater than adults. After all, they need nutrition for growth as well as sports performance and that energy largely comes from the foods they consume.

Nutritious snacks that fuel the body for activity go a long way to helping young athletes perform at their best. Portable snacks before and after exercise to achieve a sustained energy boost are as close as your pantry.

Sun-Maid Growers of California have made it especially easy for on-the-go families with a variety of premeasured boxes of Sun-Maid Natural Raisins and soon with new single-serve packages of golden raisins and dried cranberries. Each box is about 90 calories, an ideal serving size for a quick energy boost for older kids and teens.

For very active sports such as football, basketball, hockey and soccer, keeping young athletes fueled before and after practice is essential. That's not always easy when racing to the field after school. The answer can come from this on-the-go snack. Protein from the nuts, whole grains and raisins for energy, and a touch of sweetness from honey are what make granola cups great for a pre- or postgame treat. For more dried fruit recipe ideas, visit www.sunmaid.com.

On-The-Go Granola Cups

1¾ cups old-fashioned oats

¼ cup finely chopped pecans

¼ cup finely chopped almonds

¼ cup pumpkin seeds

2 tablespoons sesame seeds

½ cup maple syrup or honey

2 tablespoons butter, melted

1 large egg white

1 teaspoon vanilla

1 cup Sun-Maid Fruit Bits or Natural Raisins

Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers.

Spread oats, nuts and seeds on a rimmed baking sheet. Bake for 20 minutes or until fragrant and lightly toasted. Reduce oven temperature to 300°F.

Combine syrup or honey, butter, egg white and vanilla in large bowl. Add raisins or fruit bits and toasted mixture; stir well. Spoon 1/3 cup mixture into each muffin cup and pack firmly using bottom of flat measuring cup.

Bake 40 minutes until well browned. Cool completely in pan. Makes 12 cups. Store in airtight container.

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Sunday, September 28, 2008

Perfectly Pleasing Pears Spice Up Home Gatherings

(NAPSI)-You don't have to break the bank to make home entertaining special. In fact, something as simple as a few pieces of fruit can make an elegant and festive decoration--plus, when your guests leave, you can turn your decor into a sweet yet healthy treat.

For instance, rustic-colored, sweet-tasting USA Pears can be used as decor in any room while they're ripening in a beautiful fruit bowl. Just tuck in fresh-cut evergreen from your yard or other items from your boxes of holiday decorations. Try these additional ideas:

• Layer a glass vase with fresh pears in a variety of colors--green, red, yellow and brown. Fill the vase ⅔ full with water. Gently tuck tall branches or flowers between pears for a showstopping, economical centerpiece.

• Use pears to create inexpensive, homemade gift baskets or bags to give to friends, neighbors, teachers and co-workers.

Once you take down your pear decor, the fruit can be transformed into a simple, elegant dessert such as poached pears. Or you might try this appetizer recipe. It's easy to prepare and impressive to serve at a party:

Balsamic Glazed Pear and Goat Cheese Crostini

Prep time: 10 minutes

Cooking time: 4 minutes

Makes: 24 pieces

2 USA Pears

3 tablespoons balsamic vinegar

1 tablespoon butter

1 teaspoon honey

24 baguette rounds, toasted

½ cup goat cheese, spreadable

½ cup almonds, slivered, toasted?

Black pepper, ground, if desired

Slice pears stemside up into 12 quarter-inch wide vertical planks. Cut large slices in half lengthwise for a total of 48 slices.

Heat vinegar, butter and honey in large frying pan over medium heat for 2 to 3 minutes, stirring constant, until reduced by half, about 2 tablespoons. Add pear slices and continue cooking for 1 minute, turning once.

Place 2 pear slices on each baguette round and top with 1 teaspoon goat cheese. Sprinkle almonds over cheese and garnish with fresh pepper, if desired.

For more decorating tips and recipes, visit www.usapears.org.

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Saturday, September 27, 2008

Know Wild Mushrooms Before Eating Them

By Sharon Dowdy
University of Georgia

Mushrooms are popping up as a result of the rainfall brought to the state by recent tropical storms. Many look just like the ones in grocery stores, but a University of Georgia expert warns they may not be safe to eat.

"In fact, Chlorophyllum, a mushroom commonly seen in yards and on golf courses, looks very similar to some edible mushrooms," said Charles Mims, a plant pathologist with the UGA College of Agricultural and Environmental Sciences.

Unlike the edible mushrooms, Chlorophyllum is highly toxic and causes severe upset stomach. “It’s one that will definitely make you sick to the point that you might even wish you were dead,” Mims said.

To be safe, Mims recommends not eating wild mushrooms unless you are skilled in mushroom identification. “I would never suggest anyone go out and randomly collect wild mushrooms to eat,” he said. “You have to know what you’re picking.”

Optimum conditions

Conditions are ideal for mushrooms to reproduce right now.

“They pop up when the environmental conditions are right and this is usually triggered by moisture or temperature,” Mims said.

This is why certain species are only seen in the fall of the year and others only in the spring.

“The drought conditions we’ve experienced over the past few years have kept us from seeing [many] mushrooms, but the body of the mushroom, known as the mycelium is present year-round in the soil,” Mims said.

Mycelium grows unseen usually alongside tree roots before forming mushrooms.

Fungus among us

Mushrooms belong to the group of organisms known as fungi, which includes the molds and mildews found on foods and in homes.

“Pathogenic forms cause diseases in plants, animals and humans,” Mims said. “The yeast we use for baking bread and producing alcohol are also fungi.”

"Domestic mushrooms sold in grocery stores and served in restaurant dishes were once wild mushrooms," he said.

“Agaricus, the mushroom commonly found on pizzas, came from nature back in 1760s in France,” he said. “Shiitake mushrooms were first domesticated in China in 500 A.D.”

Call of the wild

"Some cultures in Europe and Southeast Asia collect and eat wild mushrooms. But amateurs shouldn’t," he said.

“Collecting mushrooms is a big part of these cultures, and it’s a skill that is taught from one generation to the next,” he said.

To learn which mushrooms are edible, buy a good mushroom identification book or join a mushroom club.

“There are a number of excellent books available on mushrooms,” he said. “And there are a lot of people out there who do collect and eat wild mushrooms. There’s a group in Athens that takes mushroom walks and then meets to identify the samples they collect.”

If you harvest wild mushrooms, have a mushroom expert identify them for you. Then, only consume a very small portion the first time you eat a new edible find.

“There are a lot of wild mushrooms that are good to eat,” he said. “And there are some that will kill you. The most poisonous mushrooms in the world belong to the genus amanita. Their poison can destroy your liver and there is no good treatment available.”

If you don’t want to risk getting a stomachache, Mims suggests dining out.

“You can always play it safe and go to a restaurant that serves wild mushrooms,” he said. “Then you get the experience without the risk.”

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Friday, September 26, 2008

Pumpkin Cheesecake With Maple Glaze

CC Note: Yum, Yummy, and Yummier!!!

(NAPSI)-A classic cheesecake is easily dressed up for the party season with the addition of pumpkin and a dramatic maple glaze studded with raisins and nuts. As elegant as it looks, this cheesecake is easy to make and is best when made a day ahead.

For the best texture, be sure all the ingredients are at room temperature. This is especially important for the cream cheese to whip into a creamy texture. Run a blunt knife around the edge of the cake after baking in order to reduce the chance of cracks appearing on the top, suggest the experts at the Sun-Maid Growers of California test kitchen.

With the cheesecake made the day before the big event, all that's left is to whip up the glaze just before the party begins. If you plan to travel with this dessert to a party (and what hostess wouldn't be delighted by such a marvelous dessert?), carry the chilled cake in the springform pan and glaze separately. Upon arrival, simply remove the outer ring of the pan and pour the glaze on top of the cheesecake. For more decadent dessert ideas, visit www.sunmaid.com.

Maple Pumpkin Cheesecake

1¼ cups graham cracker crumbs

¼ cup sugar

¼ cup melted butter or margarine

3 8-oz. packages softened cream cheese

1 14-oz. can sweetened condensed milk

1 16-oz. can pumpkin

3 eggs

¼ cup maple syrup

1½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

Heat oven to 300° F. Combine crumbs, sugar and butter. Press firmly on bottom of 9-inch springform pan.

With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon and nutmeg; mix well.

Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool and chill.

Raisin Nut Glaze

2 tablespoons water

4 teaspoons cornstarch

2 tablespoons melted butter or margarine

½ cup pure maple syrup

½ cup chopped nuts

½ cup Sun-Maid Natural Raisins

Combine water and cornstarch. In small saucepan, melt butter. Add maple syrup and cornstarch mixture; cool and stir until slightly thickened. Add chopped nuts and raisins. Spoon over chilled cheesecake.

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Thursday, September 25, 2008

Creating A Skillet Dinner That Saves Time And Money

(NAPSI)-Families are starved for time and money these days. We're in such a rush that there's little time to prepare a good meal. And then food prices are at their highest levels since the 1990s. The traditional family is just squeezed.

But you can create a great meal for a family of four for less than $10--and make it memorable by combining textures and flavors. Cleanup is fast and easy, too.

Chicken thighs are economical and full flavored. But we often pass over them in the grocery store because many recipes call for chicken breasts. The frying oil, which is made from a blend of soybean and peanut oil, adds a robust, nutty flavor.

Serve this dish with rice for a down-home meal that saves time in the kitchen. Total cook time is about 30 minutes.

Chicken with Tomatoes and Okra


⅓ cup LouAna Southern Frying Oil

8 bone-in chicken thighs

1 teaspoon salt

½ teaspoon freshly ground black pepper

1½ cups fresh or frozen (½-inch-thick) sliced okra

1 (14.5-ounce) can whole peeled tomatoes, drained and crushed

½ teaspoon sugar

1 tablespoon white vinegar

1 tablespoon flour

1 cup reduced-sodium chicken broth

Preparation and Cooking:

Heat oil in a large skillet over medium-high heat.

Season chicken evenly with 1 teaspoon salt and pepper. Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan. Add okra to pan; cook two minutes. Stir in broth, tomatoes and sugar; bring to a boil.

Gently place chicken in tomato mixture. Reduce heat and simmer 20 minutes or until chicken is done, stirring occasionally. Remove about ¼ cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.

Serves four people.

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Wednesday, September 24, 2008

Sulfite Alert: Fineland Corp Issues Alert in Ying Feng Foodstuffs Brand Pumpkin Seeds

CC Note: Individuals with sulfite sensitivity are always on the lookout for any food products with sulfites. One eyewitness account of a victim of sulfite ingestion not being able to breathe is enough to for our staff to take this warning seriously. So often restaurants do not know if the food they prepare has added sulfites. So many times, it is the victim of sulfite ingestion who has to tell the restaurant about whether the food served contained them or not. Too often, it is a life threatening and exceedingly frightening experience.

Fine Land Corp of 239 Bay 20th Street, Brooklyn, NY 11214, is recalling Ying Feng Foodstuffs Brand Pumpkin Seeds because it contains undeclared sulfites. Consumers who have severe sensitivity to sulfites run the risk of serious or life-threatening allergic reactions if they consume this product.

Ying Feng Foodstuffs Brand Pumpkin Seeds is sold in a 10 ounce, clear plastic package with the following code: EXP 03 25 2010 and was distributed nationwide. It is a product of China.

The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis by Food Laboratory personnel revealed the presence of sulfites in Ying Feng Foodstuffs Brand Pumpkin Seeds which were not declared on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites.

No illnesses or allergic reactions involving this product has been reported to date. Consumers who have purchased Ying Feng Foodstuffs Brand Pumpkin Seeds are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 718-714-1850.


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Monday, September 22, 2008

Saying Yes To Dessert While Staying True To A Healthier Diet

CC Note: Perfect! We give this story our famous four chocolate covered strawberry rating!

(NAPSI)-For many of us, a meal is not complete without a sweet ending. Fortunately, eating a healthier diet does not mean having to give up desserts.

Choose all your ingredients carefully and make a few simple substitutions, and it's easier than you might imagine to create tasty, decadent treats with significantly less calories and fat. Here are a few tips to help:

• Use low-fat sour cream or plain yogurt in place of sour cream.

• Try low-fat versions of half-and-half or cream cheese to reduce fat.

• Use egg substitute in place of fresh eggs to lower calories and fat, or use two egg whites in place of one whole egg.

• Choose recipes with cocoa; it is naturally fat-free.

• Select fresh or frozen fruit for a sweet ending to the day. Serve with fat-free whipped topping and a few toasted nuts for a special touch.

• Traditional recipes for such mouthwatering desserts as cheesecake and Bananas Foster have a high share of calories from sugar and fat. By substituting Karo Lite Syrup for original Karo syrup, you can easily reduce calories. This simple substitution can work in a variety of your favorite Karo recipes with the same great results.

Although Karo Lite Syrup is great for most dessert recipes, for best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.

Here are two tantalizing, guilt-free recipes to try the next time you are looking for a little sweet treat:

Lite Frozen Chocolate Cheesecake Pie

Prep Time: 10 minutes

Freeze Time: 6 to 8 hours

Yield: 8 servings

½ cup Karo Lite Syrup

½ cup fat-free half-and-half

1/3 cup semisweet chocolate chips

2 tablespoons cocoa

2 tablespoons sucralose sweetener

1 tablespoon sugar

1 package (8 ounces) fat-free cream cheese, softened, cut into cubes

1 teaspoon vanilla

11/2 cups (4 ounces) reduced- calorie whipped topping

1 9-inch chocolate cookie crumb crust

1. Heat syrup and half-and-half in a microwave-safe container for one minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.

2. Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.

3. Pour into crust. Cover and freeze for at least six hours. Remove from the freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped topping and cocoa, if desired.

Recipe Tip: For a Mocha Pie, stir two teaspoons instant coffee granules into the Karo Lite Syrup mixture before microwaving.

Lite Bananas Foster

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 4 servings

1 tablespoon trans-fat-free margarine

1 tablespoon sucralose sweetener and brown sugar blend

11/2 teaspoons vanilla extract

¼ teaspoon cinnamon

Pinch of ground nutmeg

3 firm, ripe, 7-to-8-inch bananas, peeled, halved and sliced lengthwise

¼ cup Karo Lite Syrup

1 tablespoon rum or banana liqueur, optional

Low-fat vanilla ice cream

1. Melt margarine in a large skillet over medium heat. Stir in brown sugar blend, vanilla, cinnamon and nutmeg.

2. Add syrup when mixture begins to bubble; gently stir in bananas. Cook bananas for about one minute per side until hot. Add rum, if desired. Remove from heat and serve immediately over ice cream.

For pecan and pumpkin pie recipes, visit www.karosyrup.com.

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Sunday, September 21, 2008

A Zesty Chicken Dinner Brings Color To Your Plate And Palate

Fowl is fair--and fairly inexpensive--when you roast a whole chicken in herbs and oil.

(NAPSI)-The U.S. is wrestling with the worst food inflation in nearly 20 years. Combine that with high gas prices and you're talking about a budget buster.

But you can make a savory meal for a family of four and spend less than $10. The spectacular flavor in Herb Roasted Chicken comes from the blend of cooking oil and fresh herbs. (Fresh herbs are sold in individual, small packages near a grocer's fresh vegetables and can be used to create other meals later in the week.)

Vegetable (or canola) oil seals in moisture and keeps chicken and roasting vegetables crispy. The vegetables cook alongside the poultry, saving on cooking time and energy usage.

Herb Roasted Chicken


½ cup LouAna vegetable or canola oil, divided

1 (4-pound) whole roasting chicken

2 ½ tablespoons chopped fresh sage

2 teaspoons chopped fresh rosemary

1 ½ teaspoons chopped fresh thyme

1 ¼ teaspoons salt

½ teaspoon freshly ground black pepper

½ small onion, peeled and cut into 4 wedges

8 ounces baby carrots, peeled or unpeeled

8 ounces red-skinned potatoes, quartered

8 ounces fresh green beans, trimmed

Preparation and Cooking:

Preheat oven to 450°.

Remove giblets and neck from chicken; freeze for future use. Combine and stir sage and ingredients through pepper. Measure out 2 teaspoons herb mixture and mix it with 1 ½ tablespoons oil. Starting with neck cavity, loosen skin from breast and drumsticks with hands. Rub mixture under skin and over breast and drumsticks. Lift wing tips up and over back; tuck under. Rub 2 tablespoons oil over outside skin of chicken. Place chicken, breast side up, on a roasting pan rack. Roast at 450° for 20 minutes.

Reduce oven temperature to 350°.

Toss reserved herb mixture and remaining oil with onion, carrots and potatoes. Add vegetable mixture to roasting pan. Roast an additional 30 minutes at 350°, basting with pan juices after 20 minutes. Add green beans to pan; toss. Cook an additional 10 minutes or until meat thermometer registers 165°. Remove chicken from pan; let stand 15 minutes before carving.

Serves four people.

Visit www.louana.com for more recipes and cooking tips.

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Saturday, September 20, 2008

Cooking With Corn Starch--A Versatile Kitchen Staple

(NAPSI)-When it comes to kitchen staples, corn starch is second to none.

Used in much more than gravies and sauces, starch is a key ingredient in a variety of dishes--whether you're baking, making hot soups, coating meat and fish, or making puddings and desserts. And as more people are eating at home to save money and to eat healthier, corn starch is playing an even bigger role in the kitchen.

These corn starch basics can help you make the most of your meals:

• Thickening with corn starch rather than flour adds 47 percent fewer calories because you use less.

• When cooking with corn starch, avoid high heat, which can cause lumping and scorching.

• Corn starch is flavorless, meaning it won't mask the flavor of foods in a dish.

• Acids such as fruit juice reduce the thickening power of corn starch. Add acids after your dish has already thickened.

Finding New Recipes

A free cookbook called "The Best Of Argo" offers 45 delicious recipes and tips you can make with Argo Corn Starch, which now comes in superior resealable packaging. It also provides tips and ideas to help you hone your cooking skills.

To order the cookbook, send one dollar for shipping and handling, along with your mailing address, to Argo Cookbook Offer, Dept. 5807, P.O. Box 5008, Stacy, MN 55078-5008.

Here's a look at two delicious dishes featured in the cookbook.

This easy dessert is a medley of juicy berries that tastes a little different with each fruity bite.

Triple Berry Fruit Crisp

Prep time: 15 minutes

Bake time: 45 minutes

Makes: 8 servings

1 bag (16 oz.) frozen berry mixture (or 11/3 cups each of blueberries, raspberries and strawberries)

¼ cup sugar

1 tablespoon Argo® Corn Starch

½ cup water

1 tablespoon lemon juice

½ teaspoon almond extract

½ cup butter OR margarine, softened

1 cup brown sugar

1 cup quick oats (not instant)

1/3 cup flour

½ teaspoon cinnamon

MIX berries, sugar and corn starch in a large bowl. Add water, lemon juice and almond extract. Pour mixture into a greased 8x8-inch baking dish.

COMBINE butter, brown sugar, quick oats, flour and cinnamon in a medium-sized bowl with a pastry blender until butter is in small pieces. Sprinkle over top of berries.

BAKE in a preheated 350°F oven for 45 minutes until fruit is bubbly and topping is browned. Serve warm or at room temperature. Delicious with a scoop of vanilla ice cream.

This simple sauce that follows is long on rich cheese flavor with extra creaminess from the corn starch.

Easy Cheese Sauce

Prep/Cook time: 5 minutes

Makes: 1 cup

1 cup cold milk

1 tablespoon Argo® Corn Starch

2 tablespoons butter OR margarine

¼ teaspoon salt

1/8 teaspoon black pepper

1 cup (4 ounces) shredded cheddar cheese

STIR milk gradually into corn starch in a small microwave-safe dish until smooth. Add butter, salt and pepper.

MICROWAVE on HIGH (100 percent) for 2 minutes, stirring after 1 minute. Microwave an additional 30 to 60 seconds until thick and bubbly. Stir in cheese until smooth. Serve over broccoli, cauliflower, asparagus or baked potatoes.

For more information, visit www.argostarch.com.

Corn starch can be used in sauces, desserts, entrées and more.

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Friday, September 19, 2008

Rice Helps the Heart, and the Wallet

(ARA) – With the rising cost of groceries, families are trying to make their hard-earned dollars go farther. Buying staples -- as opposed to manufactured mixes -- and using them in several different recipes is one way to reduce costs and yet provide a healthy meal for the entire family.

Of all the products on supermarket shelves, one of the most versatile is rice, a complex carbohydrate that is free of sodium, cholesterol and trans fat. It is also gluten-free, non-allergenic and easy to digest. Purchasing plain rice allows consumers to use the versatile grain in multiple recipes and is more cost-effective per serving. For example, a jar of RiceSelect’s Texmati rice is 30 cents per serving whereas seasoned mixes can range from 60 cents to $1.20 per serving.

“One great time -- and money-saving tip -- is to cook all of your rice for the week at once and store the leftovers in the refrigerator,” says Deborah Locke, product manager for RiceSelect. “The next time you are preparing a pilaf, casserole or rice salad, you are halfway there.”

September is Whole Grains Month, and numerous studies have shown that people who eat whole grains, such as brown rice, as part of a healthy diet have a reduced risk of coronary heart disease. Eating whole grains may help regulate blood glucose levels in those with diabetes and studies also show people who consume more whole grains are better able to maintain a healthy weight. Plus, whole grains, like Texmati brown rice and RiceSelect’s Royal Blends, make a great compliment to other healthy foods like vegetables and lean protein.

Rice tastes great as well, which makes it perfect for the whole family to enjoy. But when you head to the grocery store, don’t just pick up any generic brand. Seek out a brand that you know was grown close to home.

Buying locally-grown food is becoming more and more important for consumers who are concerned about minimizing their carbon footprints. RiceSelect, for example, grows and packages all of its products here in the United States. And regardless of what you may have heard, there is currently an abundance of U.S. grown rice.

More than 100 recipes for the family to enjoy are available at www.riceselect.com. The recipes range from salads and side dishes to entrees and desserts. Here are a few of them:

* Brown Rice Black Bean Burrito
Yield: Makes six servings

1 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cumin
3 cups cooked Texmati Brown Rice
1 15- or 16-oz. can black beans, drained and rinsed
1 11-oz. can corn, drained
6 8-inch flour tortillas
3/4 cup or 6 oz. shredded reduced-fat cheddar cheese
2 green onions, thinly sliced
1/4 cup plain low-fat yogurt
1/4 cup prepared salsa

Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender. Add rice, beans and corn. Cook, stirring 2 to 3 minutes until the mixture is thoroughly heated. Remove from the heat.

Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt. Roll the tortilla up and top with 1 Tbsp. salsa.

To save time, when cooking the rice for the burritos, double the recipe on the label and use the leftover rice in another dish, like Cremini Mushroom and Roasted Garlic Rice Soup, later in the week.

* Cremini Mushroom and Roasted Garlic Rice Soup
Yield: Makes eight to 12 servings

1/3 cup butter
1 pound cremini mushrooms, sliced
1 large sweet mild onion, finely chopped
3 cups cooked Texmati Brown Rice, divided
1 (6 1/2-oz.) container Garlic and Herbs Spreadable Cheese
2 (14-oz.) cans roasted garlic seasoned chicken broth, divided
2 cups water, additional if desired
8 slices pre-cooked ready-to-serve smoked bacon
Salt and pepper to taste

Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring periodically. Let the mixture cool slightly. In a food processor or blender, combine mushroom mixture, 1-1/2 cups rice, cheese and 1 cup broth. Pulse mixture until mushrooms are finely chopped but not pureed and mixture is thoroughly combined. Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat 5 minutes. Heat bacon slices between paper towels in microwave according to package directions. Chop bacon and set aside. Add salt and pepper to soup to taste. To serve, ladle soup into bowls; sprinkle with bacon.

Courtesy of ARAcontent

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Wednesday, September 17, 2008

Delicious New Appetizers Make Big Debut

PRNewswire/ -- With school back in session, hectic family schedules are putting pressure on family meals. But just in time, Farm Rich -- a leader in product innovation -- introduces two new great-tasting, frozen-food products. Announcing delicious Mini Stuffed Paninis and Mini Stuffed Quesadilla Slices, the perfect solutions for families or individuals who want easy-to-prepare meals or snacks made with quality ingredients.

The popularity of panini sandwiches continues to grow, and Farm Rich's Mini Stuffed Panini is the perfect way to enjoy the warm sandwiches as appetizers, mini-meals, or snacks on-the-go. Each Mini Stuffed Panini is made with 100% natural mozzarella, Romano, and Parmesan cheeses, layered with all-white meat chicken and crispy bacon. These premium ingredients are then seasoned with a savory artichoke pesto sauce, stuffed in an open slice of flatbread, and grilled.

Mexican food is one of the largest and fastest growing segments of the frozen snack and appetizer industry, and Quesadilla Slices are a terrific addition to Farm Rich's already successful product lineup. Starting with a thin, authentic, tortilla-style crust, each Quesadilla Slice is stuffed with a special blend of 100% natural mozzarella, cheddar, & Monterrey Jack cheeses. These premium cheeses are then layered with quartered strips of grilled, all- white-meat chicken and zesty tomatillo salsa to produce an irresistible snack or appetizer.

Farm Rich is committed to providing wholesome foods made with real ingredients. Both Mini Stuffed Paninis and Quesadilla Slices fulfill this promise. They are good sources of protein and calcium, and they contain zero trans fat.

"Consumers today want to feel good about the foods they serve to family and friends," said Jennifer Meetz, Senior Marketing Manager. "They are looking for meals that are easy to prepare, can be served on a variety of occasions, and contain premium, all-natural ingredients. Farm Rich's new Mini Stuffed Paninis and Quesadilla Slices meet all three of these criteria."

The Mini Stuffed Paninis and Mini Stuffed Quesadillas are perfect for back-to-school parties with classmates, as tasty after-school snacks, or even as dinners on-the-run. And with Halloween quickly approaching, these products offer a quick and easy way to provide goblins with tasty treats that contain plenty of healthy protein. "We're making frozen appetizers suitable for more than one occasion," added Meetz. "Our new products offer consumers a variety of flavors and serving options, with something to please everyone."

Both new products have up-to-date, easy-to-use packaging, too. They are part of the company's lineup of family-sized, stand-up, re-sealable, gusseted bags.


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Tuesday, September 16, 2008

A New Twist On Tailgating Menus

(NAPSI)-Every week, fans across the nation get together for tailgate parties. As the crowds gather for fun with family and friends, one of the most important components is the food. A simple ingredient that can create a new take on tailgating meals is the Hass avocado.

Always in season, Hass avocados are readily available for tailgating parties year-round. Much more than just the main ingredient in guacamole, avocados can serve as a tantalizing topping for all kinds of traditional tailgating dishes, from burgers to sandwiches to salads.

Tailgating chefs are quickly learning that avocados are a perfect ingredient to liven up their menus--they are quick and easy to prepare and add a great creamy texture and flavor to meals.

For a twist on the traditional burger at your next tailgate gathering, try this recipe for Stuffed Hamburgers with Hass Avocado and Jarlsberg Cheese. Guests are sure to enjoy these delicious stuffed burgers bursting with Hass avocado.

Stuffed Hamburgers With Hass Avocado And Jarlsberg Cheese

Serves: 4


¼ cup mayonnaise

¼ cup coarse ground mustard

1½ lbs. lean ground beef

2 Tbsp. Worcestershire sauce

1½ tsp. prepared steak seasoning

1 ripe, fresh Hass avocado, halved, seeded, peeled and chopped into ½-inch cubes

1 Tbsp. fresh lemon juice

1 head garlic, roasted

4 slices Jarlsberg cheese

4 ciabatta rolls, sliced and toasted on the grill

24 baby arugula leaves, rinsed thoroughly and dried

2 heirloom tomatoes, sliced in ¼-inch thick rounds


1. Combine mayonnaise and mustard, set aside.

2. In a bowl, combine meat, Worcestershire sauce and steak seasoning. Mix well. Divide meat mixture into equal portions per serving and form each portion into two thin patties, set aside.

3. Gently combine avocado and lemon juice, making sure all avocado is dressed.

4. Top half of the patties with the avocado mixture and squeeze the contents of two roasted garlic cloves on top of the avocado mixture on each patty. Then top each with another patty, pinching to seal, forming a smooth edge.

5. Grill over medium-hot coals for 5-6 minutes per side or until no longer pink inside. Just before removing from the grill, place a slice of cheese on each patty and allow to melt. Place ciabatta rolls cut side down on the grill to toast. Remove burgers and rolls from the grill.

6. To prepare sandwich: Spread mayonnaise mustard mixture on both sides of each roll. On the bottom slice of each roll place arugula, tomato slices and grilled meat. Finish with roll top.

TIP: To make roasted garlic: Slice ¼-inch off top of garlic head (opposite of root end). Place in oven-proof pan, root side down, and drizzle with olive oil. Roast in a 350° F oven for 35 to 40 minutes. Cool. Separate cooked cloves and use as desired. Delicious as a spread on toasted bread.

For more delicious recipes perfect for tailgating, visit the Hass Avocado Board Web site at avocadocentral.com.

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Monday, September 15, 2008

Allergy Alert on Undeclared Dairy in Margaritaville Island Lime Tortilla Chips

El Matador Enterprises, makers of Margaritaville Tortilla Chips is voluntarily recalling 13-ounce bags of Margaritaville Island Lime Tortilla Chips because they may contain undeclared whey in the spice blend.

People who have an allergy or severe sensitivity to milk protein run the risk of a health problem or illness if they consume this product.

The affected product was distributed through retail stores. El Matador's sales team is working with distributors to actively recover any affected product remaining on store shelves.


This recall only includes Margaritaville Island Lime Tortilla Chips in 13-ounce bags with a “best by” date of December 6, 2008, or earlier, and a UPC code of 647671310122. No other flavors of Margaritaville Tortilla Chips are included in this voluntary recall.

El Matador apologizes for any inconvenience to its customers. Customers who purchased this product may return it to the store for a full refund. Consumers who have questions may contact Carol Bahri at (877) 791-6767.



The Brown Bag is Back

(ARA) - While the days of peanut butter and jelly sandwiches may be a distant childhood memory, the “brown bag” lunch is once again becoming a popular fixture on the office desk. With recent economic factors influencing food purchases, America is looking to the brown bag to save a few bucks. According to a new study from the market research firm NPD Group, weekday packed lunches among adults reached a new high in 2007, and this trend is expected to continue.

But “bagging it” doesn’t have to mean a boring turkey sandwich and apple five days a week. With several new, affordable and convenient products, not to mention tips and tricks to turn leftovers into luscious lunches, ordinary options won’t be missed. Revamping the traditional brown bag can help cut costs, as well as turn your mid-day meal into a healthier, more delicious selection you’ll actually look forward to eating.

Bowl is the New Box
Even for those on the go, prepackaged options are now available that deliver nutrition as well as convenience. New shelf-stable options can be readily kept at the office for a quick lunchtime fix. For example, Del Monte’s new Harvest Selections (www.HarvestSelections.com; $2.59) makes it easy to incorporate veggies into lunch -- a meal that often does not include a vegetable. Harvest Selections are wholesome microwaveable meal bowls that are packed with two full servings of vegetables per meal, meeting 40 percent of the USDA MyPyramid recommendations. Because they do not need to be refrigerated, the shelf-stable meals are perfect for stashing in your desk drawer or tote bag.

Leftover Love
Prepare healthy, delicious meals that dish up plenty of leftovers. A few tweaks to yesterday’s dinner can provide delectable work week lunches. Transform chicken or beef leftovers into healthy pasta dishes or vegetable packed salads that can easily be toted to the office. Try adding spreads, such as hummus, to spice up traditional cold cut sandwiches. Hummus, left over from a weekend get-together, can be a healthy, delicious alternative to mayo on Monday’s turkey sandwich as it is packed with flavor and is a great source of protein.

When preparing weekend meals, search for recipes that involve pantry staples such as whole wheat pastas, brown rice, and vegetables. Look for recipes that utilize ingredients that can feed the entire family for $10 or less and whip up inexpensive meals that dish out several portions. With the average serving costing just a little more than $2, one portion is cheaper, and usually healthier than your typical slice of pizza.

To ensure you can always prepare healthy, delicious meals any time of the week, always keep your pantry stocked with a few staples, including canned fruits and vegetables, such as Del Monte corn and tomatoes, and lean proteins such as tuna. Remember to keep a full spice rack to add your own personal touch to traditional recipes.

Brown Bag Buddy
Bring the concept of morning carpooling to the office lunch room, and try partnering with a work friend to make eating in more diverse and exciting! Take turns bringing packed lunches for each other to keep brown bagging fun and surprising. If others in the office want to participate, start a weekly, healthy work potluck lunch.

By planning ahead and stocking up on a few healthy staples, you’ll be prepared for quick and healthy meal options even during the most hectic weeks. And you’ll save a few bucks, too.

Courtesy of ARAcontent

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Thursday, September 11, 2008

"Food For Fellowship" Cookbook - Favorite Recipes of Lisbon Baptist Church in Fayetteville

Fayette Front Page Staff Report

With 648 recipes lovingly gathered, the Lisbon Baptist Church Ladies' Disciple Group of Fayetteville has created a "Food for Fellowship" Cookbook. At a price of only $15 (plus $2 for handling), this cookbook is sure to get the family to the table on time for dinner! The proceeds from the sale of the book are being donated to the church for their building fund.

Here's just one recipe to jumpstart your appetite.

Chicken Enchiladas
By: Glen Fraser
• 3 C. chopped turkey or chicken (dark and white meat)
• 3 C. cooked rice
• 2 cans (10 oz) red or green enchilada sauce
• 1 C. chopped or sliced olives
• 2 C. shredded cheddar cheese or combined cheddar and Monterey Jack
• Burrito sized (10") flour tortillas
Combine meat, rice, 1 can of sauce, half of the olives, and half of the cheese in a large mixing bowl. Stir well. Spoon generous amount of filling onto tortilla, fold sides of tortilla over filling, and then roll tortilla and place into 9 1/2" X 12" pan. Repeat, placing rolled tortillas side-by-side until pan is full. Pour remaining sauce over top of enchiladas; spread evenly. Cover with remaining cheese and olives. Bake at 350 degrees for 1/2 hour or until cheese begins to brown. Remove from oven and let stand for 10 minutes before serving.

For more information, or to place an order:

Lisbon Baptist Church Ladies
Attn: Ladies Phase 3 Grow Group
1662 Hwy 85 South
Fayetteville, GA 30215
Phone: 770-461-1583
Fax: 770-460-7373

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Wednesday, September 10, 2008

Another Food Recall--Lucky Country Inc. Recalls All Natural Black Licorice Products

CC Note: Beware of this product as it has been sold in Georgia.

Lucky Country Inc. of Lincolnton, NC is recalling all of its natural black licorice products from California, Colorado, Connecticut, Florida, Georgia, Hawaii, Iowa, Illinois, Indiana, Massachusetts, Minnesota, New Hampshire, Pennsylvania, Utah, Virginia, and Washington State due to elevated levels of lead.

Recent tests performed by the California Department of Public Health and the Food and Drug Administration showed that Lucky Country Aussie Style Soft Gourmet Licorice Black (All Natural) in 1.5 lb bags contained a lead level exceeding the level permitted in candy. Because of this finding, Lucky Country is voluntarily recalling all of its Lucky Country Aussie Style Soft Gourmet Licorice Black (All Natural) from the market. In addition to the 1.5 lb bags, Lucky Country also manufactures this natural black licorice product in 6 oz and 3 lb bags, and in a 1 lb tub. Consumers are advised to check to see if they have this product in their possession and should either dispose of it or return it to their retail outlet for a full refund.

Lucky Country is cooperating with the California Department of Public Health and the Food and Drug Administration to conduct the recall. Consumers with questions may contact the company at customerservice@lucky-country.com, or 828 428-8313 during business hours.


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Monday, September 8, 2008

Family Dinnertime Benefits Too Tempting to Pass Up

(ARA) - The benefits of the family dinner hour are more than nutritional. Children in families who spend dinnertime together gain dietary, educational and behavioral benefits, as well.

Bringing the family back to the dinner table has been proven to instill lifestyle nutrition values in children, assist in higher academic performance, improve well-being and reduce the risk of unhealthy weight control behavior, particularly in girls, according to the University of Minnesota School of Public Health’s Project EAT.

Family dinnertime is also an opportunity to strengthen communication between parent and child. In a recent Columbia University study, nearly half of the 1,000 teens surveyed said the best time to talk to their parents about something important was during dinner. The report also found that more than 80 percent of teens said they preferred having dinner with their families to eating alone.

Research conducted in 2006 by the NPD Group’s National Eating Trends and CREST Services showed that moms prepared 70 percent of the supper meals eaten at home, meaning that in addition to juggling children’s activities moms are often the bottom line when it comes to getting dinner on the table.

“We’ve been tracking mom’s dinnertime trends over the years and consistently find that the intrinsic benefits of family dinnertime are undeniable -- but it doesn’t need to be stressful for mom,” says Linda McCashion, vice president of public relations at the United States Potato Board.

The United States Potato Board’s new online resource, www.MomsDinnerHelper.com, makes it easy for moms to get a family-worthy meal on the table. On this site, moms are invited to borrow family-favorite recipes from “The Famous Potato Recipe Exchange,” browse “Helpful Dinner Hints” and participate in the “Tater Talk” blog, which is an ongoing dialogue that covers all things potatoes. Most importantly, the site’s content is generated by the nation’s champions of dinnertime: fellow moms.

“Between sports practice, homework and dance recitals, sometimes dinnertime falls to the bottom of the priority list,” McCashion says. “The potato recipes available at www.MomsDinnerHelper.com can help take some of the pressure off.”

Moms already know and trust the potato as a family-favorite vegetable. More than 20 percent of in-home dinner meals include potatoes, according to the NPD Group’s National Eating Trends. That means nearly one out of five weeknight meals features a potato dish of some variety.

Aside from tasting great and being easy to prepare, potatoes are also highly nutritious. One medium-sized (5.3 ounces) potato, eaten with the skin on, has only 110 calories and contains no fat, sodium or cholesterol. Potatoes provide 45 percent of the recommended Daily Value (DV) of vitamin C and are also one of the best sources of potassium in the produce section.

The potato recipes available at www.MomsDinnerHelper.com show that there’s no reason to sacrifice nutrition or taste when it comes to the benefits of family dinnertime.

Courtesy of ARAcontent

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Friday, September 5, 2008

Another Food Recall--Patak's Dopiaza Cooking Sauce

ACH Food Companies, Inc. of Memphis, Tennessee is recalling its Patak's® Dopiaza Cooking Sauce sold in the United States because it may contain an undeclared milk allergen. People who have an allergy or severe sensitivity to milk may run the risk of serious or life-threatening allergic reaction if they consume these products. The product is distributed nationally through retail stores. ACH Food Companies is notifying its distributors and stores that carry this product that it contains an undeclared milk allergen and to immediately remove it from distribution.

The product is sold under two different labels, "Patak's® Rich Tomato and Onion Cooking Sauce Dopiaza (Mild)" and "Patak's® Dopiaza Curry Cooking Sauce Mild." The recall only applies to products sold in the United States and no other Patak's® products other than these two labels are affected by this voluntary recall.

ACH Food Companies has notified the U.S. Food & Drug Administration (FDA) of the ingredient omission and is cooperating with federal authorities and its customers to recall this product. This allergen affects a very small number of people. To date, neither ACH Food Companies nor the FDA have received any reports of illness or complaints due to this error. Anyone concerned about an allergic reaction should contact a health professional immediately. None of ACH Food Companies' other "Patak's®" family of products is affected by this recall.

The product, as formulated, did not include butter. Therefore, butter was not included on the ingredient statement or in the nutritional statement. An inadvertent error at the co-packer caused the wrong formula to be used in preparing the sauce and the wrong formula included butter as an ingredient.

Consumers who have purchased this product with either of these labels and with a "Best By Date" on or before February 2010 should return the unused portion of the product to the store from which they purchased the item for reimbursement or call ACH Food Company's Consumer Hotline at 800-726-3648 to receive a coupon for another Patak's® product. The Consumer Hotline is open Monday to Friday from 9:00 am to 4:00 pm. CDT.

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The Hershey Company Announces Nationwide Voluntary Recall of Hershey’s Chocolate Shell Topping Due to Undeclared Almonds

The Hershey Company today announced a voluntary recall of 7.25-ounce plastic bottles of Hershey's Chocolate Shell Topping because they contain undeclared almonds. People who have an allergy or severe sensitivity to almonds run the risk of serious or life threatening allergic reaction if they consume this product.

The only 7.25-ounce bottles of Hershey's Chocolate Shell Topping affected have the code 69N printed on the back of the bottle below the UPC symbol. The UPC/Bar Code is 346000. The item in question was available for purchase nationwide after July 8, 2008.

No Hershey confectionery items or other shell toppings are involved in this recall. No illnesses have been reported to date. The product is completely safe for consumers who do not have an allergy or sensitivity to almonds.

Hershey issued the voluntary recall after a consumer reported the issue. The company immediately investigated and found that a small portion of a Heath's Shell Topping production run used bottles labeled Hershey's Chocolate Shell Topping.

Consumers who have purchased the item in question should contact Hershey Consumer Relations at 1-800-468-1714.



Thursday, September 4, 2008

VSU Hosts 'Chillin with the Champs' Sept. 20

CC Note: Fall must be in the air. Pick a place, pick a weekend, and enjoy southern cook offs at their best.

Valdosta State University’s Office of University Events and Ceremonies will host the 2008 Chili Cook-Off, “Chillin’ with the Champs,” at 10 a.m. Saturday, Sept. 20, on East Jane Street.

Individuals and teams who think they have the best chili recipe in town should register for the cook-off by Wednesday, Sept. 17, for the opportunity to show off their skills. Cost is $50 per team or $25 per individual. Special Events will waive entry fees for the first three VSU organizations to register.

The grand prize winner will take home a $300 cash prize; first, second and third place winners in both categories will win $200, $100 and $50 respectively. People’s Choice and Best Presentation winners will receive gift baskets. Judging begins at 5 p.m. and winners will be announced at 6 p.m. After judging, the public is invited to sample the freshly made chili before joining the crowd to cheer on the championship Blazer football team as they take on Ouchita Baptist at 7 p.m.

Sponsors include Talk 92.1, Joe Hall Cars and Trucks, Anytime Fitness, Sunset Farms, Guardian Bank and Goodyear Tires. Visit www.valdosta.edu/specialevents/ to register or call Office of University Events and Ceremonies at 229-333-7446.

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Wednesday, September 3, 2008

Produce for Kids(R) and PBS KIDS(R) Partner for a Second Year with Nationwide School-Based Healthy Eating Campaign

PRNewswire-USNewswire/ -- Produce for Kids(R) (PFK), an organization that promotes the benefits of healthy eating and supports worthy causes for children and PBS KIDS(R), which provides content, resources and tools that support the positive development of the whole child - the cognitive, emotional, social and physical, are partnering for a second year to raise awareness among kids, parents and teachers of the role fresh fruits and vegetables play in a healthy diet. As part of PBS KIDS' long term commitment to children's health, the partnership highlights the multi-faceted "Eat Smart for a Great Start" campaign, which focuses on school-based programs this fall and features a nationwide classroom contest; resources and tools for parents and educators; fun games and activities for kids; and a variety of regional events, celebrity appearances and in-school promotions. In-store promotions and local community events generated from the first year of the partnership will also continue throughout the coming year at even more participating grocery stores.

From September 4 through October 31, participating retailers and produce companies will make a monetary donation for every fresh produce item purchased during the campaign. Donated funds will support PBS' efforts to provide educational content, resources and outreach materials to families and educators that promote healthy behaviors among kids. Participating local PBS member stations will also raise awareness of the importance of eating fruits and vegetables through community events, character visits and other activities with participating grocery stores including Giant Food Stores, King Soopers, Meijer, Price Chopper and Publix Super Markets.

Highlighting the need for a concerted educational campaign that promotes healthy eating, a Produce for Kids national study released in May 2008 revealed that only 18 percent of America's children are eating the recommended three or more daily servings of fresh fruits and vegetables, and 43 percent of kids have one or less daily serving of fresh produce.

"Our fall campaign will make healthy eating a central topic of discussion and learning in classrooms and communities nationwide," said John Shuman, president of Produce for Kids. "Together, PFK, PBS KIDS and our sponsors are delivering engaging, interactive ways for kids to learn healthy eating habits that last a lifetime."

"Encouraging families to eat right and be active is not just a one-time message and PBS KIDS is committed to helping families explore what it means to lead healthy lifestyles," said Loren Mayor, VP Corporate Partnerships, PBS. "As a longtime advocate of supporting a child's total well-being - cognitive, social, emotional and physical - PBS KIDS is thrilled to extend this partnership with Produce for Kids to encourage more nutritional food choices as one of the key ingredients to fostering a healthier generation."

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Fried Chicken with Goobers

CC Note: Pass the pollo goober, ya'll.

(NAPSI)-Fried chicken may be a down-home tradition during football season, but it didn't begin in the South. Fried chicken was known as pollo fritto in Italy and Ga Xao in Vietnam before it became a culinary habit in the Southern United States.

But with food prices soaring, you can still create a delicious fried chicken dinner for friends and family on game day for less than $10. You can give your fried chicken a kick by using both ground peanuts and a special soybean and peanut frying oil blend.

To save money, your oil can be used several times as long as you don't overheat it. After cooking, cool, strain and store the oil in a cool, dark place for future use.

Peanut Fried Chicken


1 1/2 gallons LouAna Southern Frying Oil

1 1/3 cups all-purpose flour, divided

3 teaspoons salt, divided

1 teaspoon freshly ground black pepper

1 cup salted, dry-roasted peanuts

2 cups buttermilk, divided

2 large eggs

1 (4-pound) whole fryer chicken, cut into 6 pieces

Preparation and Cooking:

Place oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350°.

Combine 1 cup flour, 2 teaspoons salt and pepper in a shallow dish, stirring well with a whisk.

Place remaining 1/3 cup flour and nuts in a food processor; process until finely ground. Add peanut mixture to flour mixture, stirring well.

Combine buttermilk and eggs in a shallow dish, stirring well. Season chicken evenly with remaining 1 teaspoon salt; dredge in flour mixture. Dip chicken in buttermilk mixture; dredge in flour again.

Fry chicken in hot oil 15 minutes or until golden; move to a paper towel-lined plate. Serve immediately.

Serves four people.

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Monday, September 1, 2008

Taste of Carrollton September 18th

Come join us for a Picnic on the Square. Carrollton’s 17th annual Taste of Carrollton will be held on September 18th from 5:30-8:30 pm. This event having been held at the Cultural Arts Center in previous years is moving back to Adamson Square and is thrilled to be sponsored by First Georgia Bank.

This event will feature culinary creations from a variety of local restaurants. Attendees can purchase tokens to exchange for their bite sized “tastes” from each restaurant. The money raised from the purchasing of tokens will go to support the Carrollton Soup Kitchen and to purchase new American Flags that will be displayed in the downtown area.

There will be music, games and fun for the whole family. So come hungry and join us for our Picnic on the Square!
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