Chick-fil-A Celebrates New Year with FREE Chicken Biscuits

Chain-wide promotion reminds consumers that the original Chick-fil-A Chicken Biscuit can be ‘imitated but never duplicated’

Chick-fil-A® restaurants nationwide are ringing in the New Year by offering customers a free taste of the chain’s signature Chick-fil-A® Chicken Biscuit, the menu item that first introduced quick-service customers to the concept of eating chicken for breakfast.

On Jan. 1, 2009, Chick-fil-A customers will receive an invitation for a free, made-from-scratch Chick-fil-A® Chicken Biscuit with any purchase. The promotion is both a celebration of the chain’s signature breakfast entree and a response to competitors’ recent attempts to enter the segment with their imitation chicken biscuit offerings.

“While some of our competitors are touting a trend of ‘change’ toward chicken as the new meat choice for breakfast, it’s something our customers have known all along,” said Woody Faulk, the chain’s vice president of brand development and director of Chick-fil-A’s menu strategy. “We pride ourselves on making our biscuits from scratch every day, not the ‘homemade tasting’ biscuits being advertised elsewhere. The fact is, our pioneer products will likely continue to be imitated, but they will never be duplicated. We encourage everyone to sample the original breakfast chicken biscuit as a satisfying way to start 2009!”

The Chick-fil-A Chicken Biscuit giveaway will be advertised during the Chick-fil-A Bowl broadcast, which airs nationally on ESPN at 7:30 p.m. (EST) on Dec. 31. The invitations will be distributed at participating Chick-fil-A restaurants beginning Jan. 1 (while supplies last), and can be redeemed through March 28, 2009.

With the homemade chicken biscuit that Chick-fil-A founder Truett Cathy developed as the chain’s flagship breakfast offering, Chick-fil-A introduced its full breakfast menu in 1986 as the chain began expanding outside shopping malls and started opening stand-alone restaurants, which catered better to breakfast business. Today, breakfast accounts for approximately 17 percent of the chain’s overall sales, but Chick-fil-A continues to see the morning day part as a promising opportunity to further grow the business. The original Chick-fil-A Chicken Biscuit remains the best-selling breakfast item.

“Breakfast has become our fastest growing day part in terms of sales-percentage increase,” Faulk added. “It is an extremely habitual day part, especially during the work week. People typically travel to and from work the same way each day and they also tend to have a list of stops, such as gas stations, ATMs and other stops which they frequent during the week. We continue to see huge opportunities where Chick-fil-A can be established as part of these morning routines, but in order to do that, we have to continue to seek new and innovative menu items that will appeal to our customers. And, while others are asking their customers to ‘change’ their breakfast habits to include chicken, we’re pleased we can say ‘stay with the original’ through our free chicken biscuit offer.”

Over the last several years, Chick-fil-A has steadily focused on maximizing the breakfast day part with a variety of menu enhancements and promotions. In 2004, the chain began a two-phased breakfast menu expansion that included four new entrees and a premium coffee line. Looking forward to 2009, the chicken biscuit giveaway will kick off a three-month promotional campaign Chick-fil-A will leverage to heighten awareness of its breakfast offerings.
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Chick-fil-A Celebrates New Year with FREE Chicken Biscuits

/PRNewswire/ -- Chick-fil-A(R) restaurants nationwide are ringing in the New Year by offering customers a free taste of the chain's signature Chick-fil-A(R) Chicken Biscuit, the menu item that first introduced quick-service customers to the concept of eating chicken for breakfast.

On Jan. 1, 2009, Chick-fil-A customers will receive an invitation for a free, made-from-scratch Chick-fil-A(R) Chicken Biscuit with any purchase. The promotion is both a celebration of the chain's signature breakfast entree and a response to competitors' recent attempts to enter the segment with their imitation chicken biscuit offerings.

"While some of our competitors are touting a trend of 'change' toward chicken as the new meat choice for breakfast, it's something our customers have known all along," said Woody Faulk, the chain's vice president of brand development and director of Chick-fil-A's menu strategy. "We pride ourselves on making our biscuits from scratch every day, not the 'homemade tasting' biscuits being advertised elsewhere. The fact is, our pioneer products will likely continue to be imitated, but they will never be duplicated. We encourage everyone to sample the original breakfast chicken biscuit as a satisfying way to start 2009!"

The Chick-fil-A Chicken Biscuit giveaway will be advertised during the Chick-fil-A Bowl broadcast, which airs nationally on ESPN at 7:30 p.m. (EST) on Dec. 31. The invitations will be distributed at participating Chick-fil-A restaurants beginning Jan. 1 (while supplies last), and can be redeemed through March 28, 2009.

With the homemade chicken biscuit that Chick-fil-A founder Truett Cathy developed as the chain's flagship breakfast offering, Chick-fil-A introduced its full breakfast menu in 1986 as the chain began expanding outside shopping malls and started opening stand-alone restaurants, which catered better to breakfast business. Today, breakfast accounts for approximately 17 percent of the chain's overall sales, but Chick-fil-A continues to see the morning day part as a promising opportunity to further grow the business. The original Chick-fil-A Chicken Biscuit remains the best-selling breakfast item.

"Breakfast has become our fastest growing day part in terms of sales-percentage increase," Faulk added. "It is an extremely habitual day part, especially during the work week. People typically travel to and from work the same way each day and they also tend to have a list of stops, such as gas stations, ATMs and other stops which they frequent during the week. We continue to see huge opportunities where Chick-fil-A can be established as part of these morning routines, but in order to do that, we have to continue to seek new and innovative menu items that will appeal to our customers. And, while others are asking their customers to 'change' their breakfast habits to include chicken, we're pleased we can say 'stay with the original' through our free chicken biscuit offer."

Over the last several years, Chick-fil-A has steadily focused on maximizing the breakfast day part with a variety of menu enhancements and promotions. In 2004, the chain began a two-phased breakfast menu expansion that included four new entrees and a premium coffee line. Looking forward to 2009, the chicken biscuit giveaway will kick off a three-month promotional campaign Chick-fil-A will leverage to heighten awareness of its breakfast offerings.

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Cook Up Some Passion

(NAPSI)-America is in need of a passion overhaul. A romance survey reveals that 40 percent of Americans rate the passion in their personal relationship as PG-13 or less, by movie standards. But there is hope. All you need are the right ingredients for a romantic evening at home.

The survey, conducted by Ipsos, for Agavero, an aphrodisiac-infused tequila, found that 35 percent of Americans cited a romantic candlelit dinner as the best way to "get in the mood." You may care to take a hint from Diane Brown, author of "The Seduction Cookbook," and turn up the heat in your kitchen."Cooking together is a very sensuous experience," says Brown. "It enhances your senses and sparks chemistry and passion throughout the meal."

To start the evening off right, Brown suggests preparing a tantalizing meal made with ultra- smooth Agavero, the first and only tequila infused with damiana, a flower regarded for centuries as a potent aphrodisiac. Brown's recipe of Brown Butter Seared Scallops with Agavero Mango Chutney may well ignite passion:

Brown Butter Seared Scallops with Agavero Mango Chutney

For mango chutney:

2 unripe mangoes (about 3 pounds total)

½ cup cider vinegar

½ cup Agavero tequila

1 teaspoon salt

1 1-inch piece fresh gingerroot, peeled

1 fresh serrano chile

5 garlic cloves

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

½ teaspoon ground turmeric

1 3-inch piece cinnamon stick

2 star anise

2 tablespoons corn or safflower oil

Juice of one lemon

For brown butter seared scallops:

12 large sea scallops

Kosher salt and freshly ground pepper

1 tablespoon olive oil

2 tablespoons butter

For chutney: Peel mangoes and cut into ½-inch cubes. In a small bowl, toss mangoes with vinegar, Agavero tequila and salt.

Make seasoning paste: Cut gingerroot into 4 pieces. In the bowl of a food processor, add gingerroot, chile and remaining seasoning paste ingredients, and puree to a paste. For milder chutney, wearing rubber gloves, remove seeds and veins from serrano chile.

Heat a 4-quart heavy sauce-pan over moderately low heat until hot. Cook seasoning paste, cinnamon stick and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, for about 1 month.

For scallops: Pat scallops dry with paper towels, then season the scallops with salt and pepper. In a large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 2 minutes. Turn the scallops and add the butter, allowing it to bubble and brown. Cook, spooning the butter on the scallops, until white throughout, about 3 minutes. Serve scallops with Agavero mango chutney.

To keep the passion flowing, finish the meal fireside with a passion-inspiring Agavero cocktail. The alluring tequila is best enjoyed neat, sipped slowly so you savor the smooth flavor or as part of delicious drink recipes, such as Passion Potion or The Aphrodisiac.

For drink recipes or suggestions on saucy food ideas, great for any romantic occasion, visit www.agavero.com.

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How Do You Fondue?

(BUSINESS WIRE)--With the hectic bustle of the holiday season in full swing, The Melting Pot fondue restaurant (http://meltingpot.com) offers tips for holiday entertaining, fondue-style, that can keep the host mingling with guests and out of the kitchen.

“Fondue is a fun and interactive experience, which makes it the perfect holiday party activity,” says Shane Schaibly, manager of culinary development for The Melting Pot. “Most people have a fondue pot, whether it’s left over from the disco days or a new wedding gift, and can easily throw together a great meal to share with friends.”

Fondue dishes range from easy cheese appetizers and complete dinner entrées to chocolate desserts. Chef Schaibly offers the following tips to make each course at home.

Cheese fondue

1. Chill your cheese. Shredding cheese when it’s cold ensures the pieces maintain similar sizes and prevents clumping, which can lead to lumpy fondue.

2. Dust lightly in flour. This ensures the fondue reaches a smooth consistency. Use one tablespoon of flour for every two ounces of cheese. Gluten-free dieters can replace the flour with cornstarch.

3. Be a smart matchmaker. Keep cheeses from the same region together, as their flavors will naturally complement each other. Including only two or three varieties will allow each flavor to come through without being overpowered or lost.

Entrée options

1. Ensure the oil is the right temperature. Oil is the traditional cooking style and is still best for batter-dipped proteins. But it can be quite temperamental. If the oil is too hot, it will cook the outside of the protein but leave the inside raw. If it isn’t hot enough, it won’t fully cook the protein. Aim for 350° F, and test with a food thermometer.

2. Dry the dippers. Any water on the food will cause oil to pop, so make sure the vegetables are dry before dipping.

3. Be health-conscious. Vegetable bouillon is a low-sodium, low-fat, high-flavor alternative to oil. It’s also more forgiving because if a piece of meat isn’t done to perfection, it can be dipped back in for an extra minute or two.

4. Experiment with other cooking styles. Some other cooking styles available are coq au vin, a blend of burgundy wine and vegetable stock with chopped vegetables, and mojo, a garlic and citrus flavored broth. Both are similar to bouillon in their forgiving cooking times and go well with a wide range of protein choices.

Dessert

1. Use a double boiler to melt the chocolate. This is a delicate process. If any water makes it into the top bowl, the chocolate will become grainy and lumpy and will be unusable.

2. Melt it in the microwave. Place penny sized pieces into a round, microwave safe container and nuke for 30 seconds at a time at medium heat. Between warmings, stir the chocolate completely until it becomes fluid and then transfer to a fondue pot.

3. Set it on fire. Flambéing is a fancy trick that is easy enough for beginners to do and certain to impress the dinner crowd. Use one tablespoon of high-proof liquor (The Melting Pot uses Bacardi 151) and light it in a fireproof container, then pour it into the fondue. A sprinkling of cinnamon will sparkle like fireworks.

Dippers

1. Small dippers work best. They must be bite-size; too small and they’ll fall off the skewer, too large and cooking times increase.

2. Choose the dippers. Cheese fondue is best accompanied by assorted breads (pumpernickel, French baguette, rye), vegetables (carrots, celery, cauliflower), or fruit (apples, grapes). But if the local bakery has a family favorite, use it! If the kids don’t like cauliflower, leave it out!

3. Prep proteins the day before. If meats are on the menu, be sure to marinate them the day before so they can absorb plenty of flavor. Small raviolis are also a nice entrée selection and don’t take long to cook.

4. Prepare for dessert. Dessert accompaniments are the easiest to select, mostly because everything tastes great when dipped in chocolate. The Melting Pot offers marshmallows, cheesecake, pound cake, strawberries, bananas, pineapples and brownies. Fruits, sturdy cakes and cookies are a good choice here, as well as Rice Krispies® Treats.

“Sharing a pot of fondue is a great way to slow down and connect with the people you care about,” says Schaibly. “It’s easy to make because there aren’t any hard and fast rules in fondue. If it tastes great, it was done right.”

For more tips and complete recipes, take a look at The Melting Pot’s recently-released first cookbook. Available in the restaurants, “Dip Into Something Different – A Collection of Recipes from Our Fondue Pot to Yours,” features signature recipes for the restaurant’s most popular fondue dishes, salads and accompanying cocktails.

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Feel-good Foods to Battle the Winter Blues

(ARA) - It’s that time of year again when temperatures hit single digits, clothing gets heavier and it can be difficult to resist the urge to curl up all day under a warm and comfy blanket with an engaging book.

When the sun starts setting earlier, many people also look forward to enjoying traditional delicious winter comfort foods that evoke warmth and nostalgia. Nothing is cozier and more heart-warming than a flavorful meal of chicken pot pie, a savory casserole, a steamy stir-fry or a piping hot bowl of soup to melt a cold winter day away.

You don’t have to lock yourself away in the kitchen all day either to prepare your family’s favorite dishes. Look no further than your own kitchen cupboard for simple solutions to creating hearty and economical meals that will beat the winter blues. Here are a few easy tips to warm your soul and get you through the chilly season:

Yesterday’s Leftovers Made a Little Richer

Often, you open the fridge and face a daunting stack of containers full of leftovers. But last week’s meals can be perfect for turning into a simple chicken pot pie, a hearty stew or a quick casserole. Suddenly, those leftovers are transformed into five more appetizing weeknight dinners.

An easy tip for making leftovers more rich and flavorful when combined in one dish is to add a ready-made broth or stock to guarantee moisture that may have been lost. For example, College Inn chicken broth enhances the flavor of leftover poultry in recipes. Some great dishes include One-Pot Noodles with Chicken and Broccoli, Santa Fe Chipotle Beef Stew and Tortilla Soup, all of which can be found at www.collegeinn.com/everydayexcitement.

"Nothing makes a dish more moist and delicious than the addition of a simple broth, and with new, exotic flavors, such as College Inn’s new line of Culinary Broths in Thai Coconut Curry or White Wine and Herb varieties, you can surprise your family with rich, new tastes," says Laura Molseed Ali, Del Monte’s resident dietitian. "Adding broth to a favorite dish or stew will give your meals a lighter flavor than what you’d get with a heavy cream or butter."

Simple Snacks and Mood Foods
You can also beat the doldrums with mood-enhancing snack choices. People typically reach for a bar of chocolate or caffeinated beverage for a quick energy boost, but both can cause short-term increases in energy followed by crashes. Try to avoid caffeine and alcohol in high doses as both contribute to irritability and depression.

Instead, try simple mood-boosting snacks like trail mix or a fruit cup which are healthier for you than sugary snacks and easy to take on-the-go. If you are absolutely in need of a chocolate or sugar fix and don’t want to overindulge, drizzle a small amount of fat-free chocolate syrup over a whole wheat English muffin for a smarter mid-afternoon snack. Or pack your favorite instant hot cocoa packets in your lunch bag.

Drinks to Warm You on the Inside
It has been proven that hot drinks can actually make you feel less irritable during the winter season. A recent study at Yale University shows that holding a warm drink 'warms' your personality. A simple solution to reduce cold weather irritability is to sip hot cocoa, savor a cup of flavorful broth, or relish a warm apple cider to brighten a bad mood. You’ll instantly feel a little better during a cold hectic day.

Maintaining a warm, healthy body with the right foods and beverages will no doubt help you to keep a glowing personality this winter season.

For more helpful ideas and recipes this winter, visit www.collegeinn.com/everydayexcitement.

Courtesy of ARAcontent

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Bake Your Best with Expert Recipes, Advice

(ARA) – If only love alone were the key ingredient for baking success. Filling your cookie tray with delicious delights, however, calls for just the right mix of a great recipe, good ingredients and a little baking savvy.

“Delicious cookies start with quality ingredients like good chocolate, real butter and fresh spices,” says Gale Gand, Chicago pastry chef and Food Network star. “For example, I use fresh ground nutmeg, rather than powdered, to impart amazing flavor in my recipe for Eggnog Cream Cheese Cups.”

Chef Mary Sonnier of The Uptowner, Special Events and Catering in New Orleans, La., stresses organization in your kitchen.

“Read the recipe before you begin and organize the necessary ingredients and equipment in your baking area,” Sonnier says. “Then pre-measure your ingredients with attention to detail. Spoon dry ingredients into measuring cups and crouch down to read liquid measurements at eye level.”

Sonnier’s traditional Italian Wedding Cookies get a special twist from creamy Mascarpone cheese. “The rich Mascarpone cheese enhances the buttery flavor and texture of the cookie.”

Chef Debbie Gold from the American Restaurant in Kansas City, Mo. offers a chocolate-lover's take on the traditional ginger snap with her Cocoa-Ginger Crisps. These crunchy little cookies deliver a delicate ginger flavor balanced by the rich chocolate dough.

“Keep clean up simple and line your baking sheets with parchment paper,” Gold says. “The cookies will be easy to remove and your baking sheets will be protected from cookie crumbs.”

Visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter to receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from chef Gand.

Cocoa-Ginger Crisps
By Chef Debbie Gold

Makes four dozen cookies.

Ingredients:

2 cups all-purpose flour
7 tablespoons cocoa powder, divided
2 teaspoons baking soda
2 teaspoons ground ginger, divided
1/4 teaspoon salt
1 1/3 cups sugar, divided
1 cup (two sticks) butter, softened
1/4 cup light corn syrup

Directions:

Preheat oven to 350 F. Line baking sheets with parchment paper. In a medium bowl, combine flour, 6 tablespoons cocoa powder, baking soda, 1 teaspoon ginger and salt; set aside. In a small bowl combine 1/3 cup sugar, 1 tablespoon cocoa, and 1 teaspoon ginger; set aside.

With an electric mixer, cream together butter and 1 cup sugar until fluffy. Add corn syrup and blend until combined. Gradually add flour mixture; mix well.

Shape dough into 1-inch balls; roll in sugar mixture. Place dough 2 inches apart on baking sheets. Bake for 12 minutes until cookies are firm and tops have slight cracks. Cool on baking sheet two to three minutes; remove cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to one week.

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'Buon Natale' or Merry Christmas!

/PRNewswire/ -- Around the world, Italians commemorate Christmas Eve by serving a meal made up of seven different seafood dishes! Today, serving seafood on Christmas Eve isn't just for the Italians; it is becoming a popular Christmas Eve alternative for Americans.

SeaPak Shrimp Company (http://www.seapak.com/) has been offering ready- made varieties of shrimp for 60 years, and just last Christmas, Real Simple magazine recognized SeaPak's Jumbo Butterfly Shrimp among the top 12 appetizers in the frozen food section that "require almost no work, leaving you with plenty of energy to be the life of the party." They tested 127 varieties of the best frozen foods sold in supermarkets, and raved about SeaPak Shrimp's crispy coating and juicy shrimp inside.

For Christmas Eve, wonderful meals and appetizers using shrimp, or any of SeaPak's delicious seafood products, are sure to be the first off the plate. Shrimp is not only delicious, it's popular! It remains the No.1-selling seafood in America, and for good reason: Everyone loves it and it's a great addition to hundreds of great recipes that always wow a crowd.

"I've never hosted a party when my shrimp wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is the perfect answer to a memorable Christmas Eve meal, and we make it easy! Here's a simple, festive recipe with red tomatoes and green spinach that we're sure will please your guests:"

Shrimp Scampi Saute with Tomatoes and Spinach
Prep Time: 5 minutes
Cook Time: 11 minutes
Makes: 4 servings


Ingredients

1 carton (16 oz) SeaPak(R) Shrimp Scampi - Tails On, frozen
1 bag (about 6 - 10 oz) fresh baby spinach
1 can (14.5 oz) diced tomatoes
8 oz linguine, cooked and drained (about 4 cups)
Grated Parmesan cheese

Directions

COOK the shrimp in a 12" skillet for 6 minutes.
ADD the spinach and tomatoes. Cook and stir for about 5 to 6 minutes more
or until the shrimp turn pink and spinach wilts.
ADD pasta to the skillet and toss to coat. Portion onto plates and top
with sprinkle of Parmesan cheese. Serve immediately.

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Olive Oil: Important Part Of Mediterranean Diet

(NAPSI)-The Mediterranean diet is not a prescribed eating program. Rather, it is a set of eating habits that has been linked to reducing heart disease, cancer and mortality rates.

Also, there is a general consensus among health professionals that the Mediterranean diet is healthier than the North European and American diets because of the higher consumption of grains, fruits, vegetables, legumes, nuts and olive oil. Olive oil, rich in monounsaturated fats, doesn't raise blood cholesterol and is a good source of antioxidants. Using an oil such as Iliada Kalamata Extra Virgin Olive Oil, produced in the Kalamata region of Greece, can add a boost of flavor and health benefits to your meals.

Try this quick, one-dish meal full of distinctive Mediterranean flavors:

Garlic Stuffed Olive & Tomato Bruschetta with Arugula

Serves 6

1 loaf fresh Ciabatta bread

¼ cup Iliada Kalamata Extra Virgin Olive Oil

2 cups chopped and de-seeded vine-ripe tomatoes

½ jar Iliada garlic-stuffed green olives, chopped roughly

Sea salt and freshly ground black pepper to taste

1 bag washed baby arugula leaves

A few leaves of fresh basil, ripped

Preheat oven to 350º F. Slice bread into 2-inch-thick pieces. Brush with oil. Place on baking tray; bake until slightly brown around edges, about 8 minutes.

Mix tomatoes, olives, salt and pepper. Toss in arugula just before serving to avoid getting soggy.

Top warm bread slices with tomato mixture. Garnish with basil.

For more information about Iliada Kalamata Extra Virgin Olive Oil, visit www.agrovim.gr.

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Cranberry Recipes Liven up Holiday Tables, Gifts

The holidays are here. During this busy season, it’s easy to forget to add a few people to your shopping list. But don’t fret. There is always time to whip up a last-minute, homemade treat anyone will love to receive, says a University of Georgia food expert.

“Homemade gifts tell someone you care enough to put some time and creativity into giving,” says Elizabeth Andress, the director of the National Center for Home Food Preservation and specialist with the UGA Cooperative Extension.

Here are two cranberry recipes from the canning guidebook “So Easy To Preserve.”

Cranberry Orange Chutney
• 24 ounces fresh whole cranberries
• 2 cups chopped white onion
• 2 cups golden raisins
• 1½ cups white sugar
• 1½ cups packed brown sugar
• 2 cups white distilled vinegar (5 percent)
• 1 cup orange juice
• 2 tablespoons grated orange zest
• 4 teaspoons peeled, grated fresh ginger
• 3 sticks cinnamon

This recipe is a great side dish or condiment for turkey, chicken or pork. It makes eight half-pint jars of jellied chutney.

Start by washing the jars. Keep them hot until ready to use. Prepare lids according to manufacturer's directions.

Rinse cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat. Reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent scorching. Remove cinnamon sticks and discard.

Fill the hot chutney into the clean, hot half-pint jars, leaving a half-inch of headspace. Remove air bubbles and adjust headspace if needed. Wipe rims with a damp paper towel. Apply two-piece metal canning lids. Process them in a boiling water canner for 10 minutes. Time may need to be longer at high altitudes. Let them cool undisturbed for 12 hours to 24 hours and check seals.

Spicy Cranberry Salsa
• 6 cups chopped red onion
• 4 finely chopped large serrano peppers
• 1½ cups water
• 1½ cups cider vinegar (five percent)
• 1 tablespoon canning salt
• 1 1/3 cups sugar
• 6 tablespoons clover honey
• 12 cups (2¾ pounds) rinsed, fresh whole cranberries

This recipe is a great dip. It makes six pint jars. Gloves should be worn when handling and cutting hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.

Begin by washing canning jars. Keep hot until ready to use. Prepare lids according to manufacturer's directions.

Next, combine all ingredients, except cranberries, in a large Dutch oven. Bring to a boil over high heat. Reduce heat slightly and boil gently for five minutes.

Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.

Fill the hot mixture into clean, hot pint jars, leaving a quarter-inch headspace. Leave saucepan over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with damp paper towel and apply two-piece metal canning lids.

Process them in a boiling water canner for 10 minutes. Time may need to be longer at high altitudes. Let them cool undisturbed for 12 hours to 24 hours and check seals.

For more recipe and ideas, go to the Web site www.homefoodpreservation.com.

(Author Allie Byrd is a writer with the University of Georgia College of Agricultural and Environmental Sciences Office of Communications.)
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Food Contest Accepting Entries for 2009

Got a Georgia food product you’d like to showcase? The University of Georgia Center for Agribusiness and Economic Development is searching for its third annual Flavor of Georgia grand prize winner.

The Flavor of Georgia contest is designed to spotlight market-ready food – whether commercially available or prototypes – made in Georgia. Categories are barbecue and hot sauces; confections; meat products; snack foods; jams, jellies and sauces; and dairy products.
Entries are judged on flavor, best use of Georgia ingredients, Georgia theme, unique or innovative qualities, commercial appeal and originality. The 2009 winner will be named at the Georgia Ag Day in Atlanta on March 17. Gov. Sonny Perdue will present awards for the top products in each category and a grand prize for the best overall product.

Last year’s contest drew 150 entries as diverse as organic sweet tea, a sweet pepper dressing, glazed peanuts and a sloppy Joe sauce alternative.

“We had a very good variety, a lot of new, innovative products and a lot of good entrepreneurs behind them,” said John McKissick, an economist with the UGA College of Agricultural and Environmental Sciences and the CAED director.

For the first two contests, the meat category winners were both named grand prize winners. In 2007, Michael Simmons of Bradley Creek Seafood in Savannah won the first contest with his shrimp-and-sausage-filled low country pastry. Will Harris of White Oak Pastures in Bluffton, Ga., won the ’08 contest with his grass-fed beef rib eye.

“I just had a very lucky day,” Harris said of winning the contest. “There were no losers in that room. I have immense respect for any entrepreneur who takes the risk to produce food to market outside of the industrial complex.”

Georgia residents can submit entries through Jan. 23, 2009. Winners earn the right to have their products stamped with the Flavor of Georgia 2009 logo.

To register a product, visit www.areg.caes.uga.edu and scroll down to Flavor of Georgia. For more information, visit www.caed.uga.edu or call Sharon Kane at (706) 542-2434 or e-mail at spkane@uga.edu.

The contest is also sponsored by the Georgia Agribusiness Council, Georgia Rural Development Council, Governor’s Agricultural Advisory Commission and UGA Department of Food Science and Technology.

(Author Stephanie Schupska is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)
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Interfood Shareholding Company Issues a Nationwide recall of Wonderfarm Brand Biscuits Because of Possible Health Risk

Interfood Shareholding Company is recalling all lot codes of multiple varieties of the Wonderfarm brand of biscuits because they may be contaminated with Melamine.

The Wonderfarm biscuits are sold in 800g red metal tins. The four varieties being recalled are:

1. Wonderfarm "Successful" Assorted Biscuits (UPC:8935001262091)
2. Wonderfarm "Royal Flavour" Assorted Biscuits (UPC:8935001263098)
3. Wonderfarm "Lovely Melody" Assorted Biscuits (UPC: 8935001263296)
4. Wonderfarm "Daily Life" Assorted Biscuits (UPC: 8935001264200)

The manufacturer identified on the product is Interfood Shareholding Company in Vietnam.

The recall was initiated after the firm was advised that samples collected by the Minnesota Department of Agriculture of the Wonderfarm "Successful" Assorted biscuits, tested positive for melamine. Interfood Shareholding Company was identified as the manufacturer of the product. After being advised that "Royal Flavour", "Lovely Melody", and "Daily Life" also tested positive for melamine, the firm agreed to expand their recall to include those products as well.

No illnesses associated with this product have been reported to date.

Product was distributed to multiple states and sold to wholesale distributors, which sold to retail stores.

Consumers who purchased the product are urged to return it to the place of purchase for a refund. Consumers with questions may contact the company at (Anthony.ma@jaimporters.com) or call 323-780-3998.

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Holiday Planning Tips: Save Time and Calories - Add Fun - With Guacamole?

Happy 50th Anniversary Mr. Grinch via Wholly Guacamole. To make this tasty version of the classic Seuss character, cut your favorite sandwich into a triangle, then round the corners to make a pear shape. Top with Wholly Guacamole, smooth and etch Grinch brows and cheeks. For eyes use yellow pepper circles topped with pimento stuffed olives. Cut an olive for the nose and add a sprig of celery greens for hair. He's Mean, Green and Ever so Tasty. Enjoy. (PRNewsFoto/Wholly Guacamole) FORT WORTH, TX UNITED STATES 12/11/2007

/PRNewswire/ -- An estimated 30 percent of our calories come from outside traditional meals. This season, take a second look at your diet. Substituting the fatty dips and spreads with all-natural pre-made Wholly Guacamole can add always-ready nutrition to your table, and even create some healthy traditions in your home suggests top-ranked maker, Wholly Guacamole, www.whollyguac.com.

"Kids can make cookie-shaped sandwiches or a Grinch--literally--via a spread of fresh all-natural guacamole. Everyone will have fun decorating, but without all the sugar," states "Super-Mom," Nutritionist and Wholly Guacamole Food Scientist, Dr. Marcia Walker. No matter how you use it, guacamole is fun and a makes a healthy holiday addition to any meal.

1) Tight Budget? Pre-made Wholly Guacamole helps to create a restaurant experience at home. Shh... It's the same guac served in many restaurants, a true-time saver, and is priced cheaper than buying the ripe avocados and spices to make it yourself--if you had the time! (Get monthly guac party coupons at www.whollyguac.com to save even more.)

2) Sugar-less Decorating. Use all-natural guacamole as an edible decorating base for a fun and tasty activity. Cookie cutters can magically transform sandwiches into holiday masterpieces--try a tree or star decorated with sour cream garland and mini tomato ornaments--even a Guacamole Grinch.

Decorate using basics from your pantry including: hearty breads, diced fresh vegetables, olives, corn, nuts and even bacon bits. Anything edible can inspire creativity and healthy eating. Fat-free sour cream squeezed from the corner of a zip-close bag adds the finishing touches.

3) Leftover Helper / Flavor Enhancer. Substitute Guacamole on your leftover turkey or ham sandwich to avoid the butter (36 calories), mayo (45) or ranch dip (90). "You'll get good fats, nutrients and fewer calories--just 25 per serving," adds Walker.

4) Entertaining with Flair. Facelift that Veggie Tray! Replace boring ranch or spinach dips with guacamole and mini tomatoes. Your table gets a color boost and your guests get nutrition, fewer calories and a cholesterol-lowering fruit!

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The Hero Gets A Makeover

(NAPSI)-For years, hungry adults and children alike have turned to the always-satisfying "hero" sandwich to quench their yearnings. But every now and then, even this beloved favorite could benefit from a face-lift. While the main ingredients of the sandwich may stay relatively the same, getting creative with condiments can help return the hero to super status.

For a break from standard sandwich fare, try an Apricot-Dijon Ham Griller, featuring the SAVORY HONEY variety from GREY POUPON. The subtle notes of honey accent the ham's flavor, while hints of coriander, paprika and turmeric provide a surprisingly savory element, which complements the fresh, fruity flavors of pear slices and apricot preserves.

Apricot-Dijon Ham Griller

Prep: 5 min.

Total: 11 min.

2 slices sourdough bread

1½ tsp. GREY POUPON Savory Honey Mustard

1 Tbsp. apricot preserves

6 slices OSCAR MAYER Deli Fresh Shaved Virginia Brand Ham

4 thin pear slices

1 KRAFT DELI FRESH Swiss Cheese Slice

2 tsp. butter, softened

SPREAD 1 bread slice with mustard; spread remaining bread slice with preserves. Fill bread slices with ham, pears and cheese.

SPREAD outside of sandwich with butter.

COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Makes 1 serving.

Serving Suggestion: Serve with a side salad and piece of fresh fruit to round out the meal.

Substitute: Substitute thin pineapple or apple slices for the pears.

Packed with gourmet spices, the mustards of GREY POUPON can enhance your sandwiches by adding the distinct and bold flavors you desire. A true hero ingredient, these mustards can single-handedly take your food from ordinary to extraordinary. Condiments such as these are an essential and affordable way to transform mealtime routines into gourmet treasures.

For more tips on turning ordinary meals into prime-time players, visit www.greypoupon.com.

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Now Top That! Dessert Parties Liven Up the Holidays

This holiday smaller budgets do not mean lesser celebrations. In fact, consumers are looking for creative ways to entertain without scaling back on the fun. One idea for entertaining on a budget: host a holiday dessert party with friends and family. Instead of a costly dinner or cocktail party, this unique twist focuses on everyone’s favorite course – dessert.

Dessert Party Tips:

Eight is Great! Starting the party at 8:00 will allow enough time for people to get their dessert appetite.

Assign the Staples. To get creative with toppings, people need a “base dessert” to start with. Encourage guests to bring a simple cheesecake, pound-cake, or brownies to serve as a perfect canvas for everyone’s own creation.

Set up a dessert toppings bar stocked with sliced fruit, nuts, and your favorite Smucker’s® Toppings, such as Caramel, Chocolate Fudge, Marshmallow and Butterscotch. There are also a variety of Sugar Free options to please every palate.

When guests arrive, encourage them to decorate their “blank canvases” with different toppings, including two new, limited edition flavors from Smucker’s: Magic Shell® Cherry and Pumpkin Spice toppings are here only for the holiday.

Keep a notepad so guests can write down their dessert creation. Send a thank you e-mail the next day with the recipes created that night.

Provide to-go containers for guests to take home samples of their favorite desserts.

ADDITIONAL NEWS – IS YOUR VANILLA SHOWING?

For the first time ever, The J.M. Smucker Company is asking consumers to help select the next limited-edition toppings flavor. From now until December 31, 2008, go to www.yourvanillaisshowing.com to cast your vote for one of the following new flavors:
· Apple Cinnamon
· Black Cherry
· Magic Shell Cupcake

The new flavor will be announced in early 2009 and will be available in stores nationwide in June 2009.
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Cook Your Way to Good Karma

When you give to others, you get so much in return. Here’s a great way for people to bake their way to a new kitchen this holiday season, which includes a $5000 donation to a charity to help end hunger. This is incredibly timely given reports of a drop in donations to food pantries across the country. Here’s what’s up…

Until December 31, 2008, the Pillsbury® Make America Sweeter contest invites consumers to share how they make things a little sweeter with Pillsbury Cake, Brownies, Quickbread, Frostings, or Flours. The winner will receive a $5,000 kitchen makeover and runners-up will receive products from KitchenAid® and Pillsbury. Plus, a $5,000 donation will be made to Feeding AmericaTM to help end hunger in the country.

How To Enter the Pillsbury Make America Sweeter Contest

Submit an essay on how you make America sweeter with Pillsbury baking products (Cake, Brownies, Quick Bread, Frostings, or Flours) – like bringing treats to seniors or hosting a bake sale at your house of worship

Include a photo or short video illustrating your sweet gesture

Entries can be submitted online at www.pillsburybaking.com/campaign or by mail to Pillsbury Make America Sweeter Contest, P.O. Box 8501, Prospect Hts., IL 60070.
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Urgent: Food Product Recall Re: Imitation Cream Cheese and Low Protein Peanot Butter™

Cambrooke Foods® is announcing a voluntary recall of all batches of the following products:

* Cheddar Wizard Low Protein Imitation Cream Cheese (SKU 10310; 8 oz. jar);
* Herb & Garlic Low Protein Imitation Cream Cheese (SKU 10308; 8 oz. jar); and
* Plain Low Protein Imitation Cream Cheese (SKU 10306; 8 oz. jar).

Cambrooke Foods® is undertaking this voluntary recall as a precaution because some of these products may be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

For the above-listed Imitation Cream Cheese products, Listeria monocytogenes was detected through routine batch testing of product at a company facility before it was sent to customers. These batches of Imitation Cream Cheese products were destroyed. While no reports of adverse events have been reported with any product shipped to our customers, we are taking the precautionary step to recall all Imitation Cream Cheese products, regardless of batch number.

To be abundantly cautious and proactive, Cambrooke Foods® is also conducting a market withdrawal of all batches of:

* Low Protein Peanot Butter™ (SKU 10809; 16 oz. jar).

This product is being withdrawn because it is produced in the same facility and using the same machinery used to produce the Imitation Cream Cheese products. Testing has not confirmed Listeria contamination in any batch of Low Protein Peanot Butter™ nor have any adverse events been reported as a result of its consumption. No other Cambrooke Foods™ product is produced using this machinery.

Cambrooke Foods™ is working directly with the Food and Drug Administration (FDA) to investigate the cause of this contamination. Cambrooke Foods™ has voluntarily suspended manufacture and distribution of these products pending its investigation.

If you have purchased any of these products since May 2008, please take the following actions immediately:

1. discard all units of these products remaining in your possession;

2. complete the online Recall Response Form

If you have questions or require further information, contact Cambrooke Foods® toll-free 866-456-9776, ext. 1015, or via email at safetyfirst@cambrookefoods.com

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Shrimp Platters: A Popular Holiday Appetizer

(NAPSI)-The holidays are always a good time for shrimp lovers to come out of their shells. For large gatherings or small family entertaining, wonderful appetizers using shrimp are sure to be the first off the plate. Shrimp is delicious and popular. It's the No. 1-selling seafood in America, and for good reason: Everyone loves it, it's a great addition to hundreds of great recipes and it always wows a crowd.

"I've never hosted a party when my shrimp appetizer platter wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is a perfect appetizer and I feel good about serving my guests something special. Here's a recipe you may want to try":

Butterfly Shrimp Bruschetta

Prep Time: 5 minutes

Cook Time: 15 minutes

Makes: 6 appetizer servings

1 package (9 ounces) SeaPak® Jumbo Butterfly Shrimp (frozen)

2 medium-sized Roma tomatoes, seeded and finely diced

¼ small onion, finely diced

1 clove fresh garlic, finely diced

⅛ cup lime juice

Salt and pepper

PREHEAT oven to 425°. Arrange shrimp on baking sheet in a single layer so that the shrimp are not touching each other.

BAKE shrimp for 10 minutes.

PLACE tomato, onion and garlic into small bowl. Pour lime juice over vegetable mixture and gently toss until well mixed. Add salt and pepper to taste. Set aside until shrimp finish baking.

REMOVE shrimp from oven but leave them on the baking sheet. Spoon tomato mixture onto each shrimp.

RETURN baking sheet with shrimp to the oven and continue baking for 5 minutes.

PLATE and serve hot.

Secret Tip: Want to spice it up for your holiday party? Try adding a dash or two of red pepper flakes to the tomato mixture before you spoon it onto the shrimp.

For news about a shrimp recipe contest, visit www.SeaPak.com.

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Last-Minute Party-Planning Tips

(NAPSI)-The thought of planning a last-minute party may sound like an invite for stress, but it doesn't have to be. Try these tips for being ready to go at a moment's notice:

Party-Ready Pantries

• Keep your list of easy-to-prepare "go-to" recipes handy.

• Stock your pantry with all the necessary ingredients so you're ready to cook anytime.

• Presentation is everything-keep colorful plates, napkins, hors d'oeuvre picks and platter decorations at the ready.

• Customize your "go-tos" for different events and party themes. Dream up fun serving suggestions, such as fancy glassware and garnishes or small variations for each recipe.

You can find even more tips at UltimatePartyMeatballs.com. The site features just about everything you need for planning any kind of party such as a holiday party, birthday or a big game night.

In just three ingredients, hosts can score big with tasty game-day treats like the Ultimate Party Meatballs or Ultimate Party Wings. For an elegant girls' night in, Ultimate Baked Brie will do the trick!

Try this classic party favorite:

Ultimate Party Meatballs

1 16-ounce can Ocean Spray® Jellied Cranberry Sauce

1 12-ounce bottle Heinz® Chili Sauce

1 2-pound bag frozen, precooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Makes 30 appetizer servings.

Slow-cooker preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

For more party ideas, visit www.ultimatepartymeatballs.com.

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The Recipe for Bite-sized Holiday Baking

(ARA) - The holidays supply an endless array of mouth-watering treats. Miniature versions of favorite desserts are perfect for holiday entertaining, especially when grouped together on a dessert buffet. This season try bite-sized, scrumptious cookies and candies to share new flavors with your friends and family.

Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts -- an array of small cookies, candies, bars and cupcakes.

It is easy to make existing recipes bite size -- simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.

For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.

The following bite-sized recipe from America's Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.

Espresso Chocolate Squares
Makes two dozen bars

Ingredients:

Crust:
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips

Filling:
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs

Glaze:
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder

Directions:
Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares.

Cover and store bars in refrigerator for up to 1 week.

Courtesy of ARAcontent

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Rice Helps Fortify Diets With Folic Acid

(NAPSI)-Research shows that people who eat rice--brown or white--tend to have healthier diets.

For optimal health, a diet should include hearty helpings of both. Brown rice is a nutritious whole grain, and enriched white rice also has a lot to offer. U.S.-grown white rice contains niacin, thiamin and iron and is fortified with folic acid, which can help everyone--from babies to boomers--protect their health.

Folic acid helps prevent birth defects and may reduce the risk of heart disease, certain cancers and Alzheimer's disease.

Since most people don't consume enough of this important B vitamin, adding a few servings of rice can help. Just 1 cup of cooked enriched rice delivers over 80 of the daily recommended 400 micrograms.

Low in calories and fat-free, enriched white rice is also economical. It costs only 10 cents per half-cup cooked serving, with a pound of uncooked rice making more than 2 pounds of cooked rice.

To stretch the food dollar and make hamburgers, meat loaf or meatballs more nutritious and affordable, replace a quarter of the meat with cooked white rice.

Here's a tasty recipe for Rice Tabbouleh. For more rice recipes and information, visit www.usarice.com. For information on folic acid, visit www.folicacidinfo.org.

Rice Tabbouleh

Yield: Makes 6 servings

3 cups cooked enriched white rice

1 cup chopped, Italian flat-leaf parsley

¾ cup chopped cucumber

¾ cup chopped tomato

¼ cup minced mint leaves

¼ cup olive oil

¼ cup lemon juice

1 teaspoon salt

1 teaspoon ground black pepper

In a large bowl, combine rice, parsley, cucumber, tomato, mint, olive oil, lemon juice, salt and pepper. Toss well.

Nutrition Facts: 190 Calories, 10g total fat, 400mg sodium, 24g total carbohydrate, 1g dietary fiber, 3g protein

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Baking Cookies: A Budget-Stretching Gift Idea

CC Note: Ho, ho, ho. Our staff just loves to bake cookies during the holiday season. Ho, ho, ho. Which cookie is your favorite? Send us an email with your recipe!

(NAPSI)-Saving money on holiday gifts can be delicious-especially if you cut costs by baking tasty homemade cookies.

It's easier and less expensive than you might imagine. Baking cookies literally costs pennies, and it's the kind of mouthwatering gift people remember.

For example, a dozen pecan chocolate chip cookies can be made for around one dollar, while refrigerated cookie dough cookies cost almost 50 cents more and a package of bakery chocolate chip cookies can cost around $5.00 per dozen, depending on where you live.

Peanut butter cookies can be baked at home for about 50 cents a dozen and cost as much as chocolate chip ones at the bakery.

Once you have gathered all the ingredients, it probably takes less time to bake up several batches of cookies than you might spend wandering around the mall.

It's a great way to get yourself in the holiday spirit. Just turn on the holiday music, make yourself a cup of cocoa and get in the holiday mood.

Making cookies is a great seasonal activity for the whole family. Even the smallest children can press a cookie cutter or help stir cookie dough.

When the cookies are done, find a clever way to wrap them up.

• Wrap them in colorful tissue paper.

• Give them in holiday tins. You can find new tins in stores or vintage ones at tag sales.

• Arrange them in a basket.

• Decorate a gift box with a collage of images or cutout letters of the person's name.

• Fill a Mason jar and attach a ribbon.

A sweet way to get together with friends and family, create great, inexpensive gifts and have a warmly delightful time at the holidays or throughout the year is by staging a cookie swap.

At a cookie swap, you and each of your guests bake one kind of cookie in quantities sufficient to share. Each guest leaves the party with a dozen of each cookie, ready to give away, share right away or enjoy later.

For cookie recipes, visit www.Dominosugar.com or www.chsugar.com.

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A Makeover for Your Kitchen: Keep Your Ingredients Fresh

CC Note: The holiday season is upon us. While you're baking and singing all your favorite holiday favorites, be sure to follow these tips for keeping your pantry supplies fresh.

As you start to prepare for the holidays, are you afraid to open your cupboard and look for those baking ingredients? Do you wonder if they are OK or should be thrown out? Do these items ever get too old?

If seasonal baking is all you do, those leftover baking ingredients may be less than fresh. Even if you bake throughout the year, staple ingredients should be refreshed periodically.

It’s a good time of year to take stock of your baking stock. Make sure those homemade holiday cookies and cakes look and taste the best they can.

Dry ingredients like flours and spices are safe to use no matter how old they are. But they might not taste or perform as expected forever.

Be sure to always read labels, follow storage information and look at recommended use-by dates for all ingredients.

Remember that:

White flour keeps six to 12 months when stored in an airtight container or freezer bag in a cool, dry place to keep moisture low. Moisture content can affect your recipe.

For storage longer than a year, keep it in the refrigerator or freezer in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in your refrigerator, according to the Wheat Foods Council. It can be stored indefinitely in the freezer.

Allow the flour to come to room temperature before using it.

Whole wheat flour keeps one to three months at room temperature. It becomes rancid if kept at room temperature for too long. For longer storage, put it in an airtight container or freezer bag in the refrigerator or freezer. It will maintain quality six months in the refrigerator and up to 12 months in the freezer.

White granulated sugar keeps indefinitely if properly stored. However, rotate the supply every two years for ease of use and quality. Store it in an airtight container or a heavy moisture-proof plastic bag. To soften hardened sugar, put it in a sturdy food-quality bag and pound it with a hammer. Smash smaller pieces with a mortar and pestle or break in a spice grinder.

Brown sugar keeps maximum freshness for four to six months. It’s important to store it in an airtight container to retain moisture and prevent hardening. Keep it in its original plastic bag, tightly closed, or transfer it to an airtight container or a moisture-proof plastic bag.

To soften brown sugar, heat it in a 250-degree oven for a few minutes. Or, place it in a microwave-safe container and cover loosely with a white, damp paper towel. Microwave on high and check it every 30 seconds.

Baking powder keeps 12 to 18 months and should be stored tightly covered in a dry place. Discard baking powder after its expiration date.

Make sure to use dry utensils to dip baking powder or soda. To test baking powder for freshness, mix one teaspoon baking powder with one-third cup of hot water. If it foams vigorously, it still has rising power.

Baking soda keeps 12 to 18 months and should be stored tightly covered in a dry place. Discard baking soda after its expiration date. To test its freshness, place one and a half teaspoons in a small bowl with one tablespoon of vinegar. If it fizzes, it will still leaven food. If it doesn't, use it in the fridge to catch odors.

Herbs and ground spices keep up to one year. Whole spices keep up to two years. Store them in a tightly covered container in a dark place. Air, light, moisture and heat speed their flavor and color loss. If you use a spice rack, place it away from light, heat and moisture.

Avoid storing above or near the stove, dishwasher, microwave, refrigerator, sink or heating vent. Use a dry spoon to handle spices or herbs. Don’t sprinkle them directly from the container into a steaming pot.

To check the potency of a ground spice, smell it. If its aroma is immediate, strong and spicy, it should still add flavor to your foods.

To test herbs, crush a small amount in your hand and smell it. If the aroma is still fresh and pleasant, it can still flavor foods. If there's no smell or an off smell, toss it.

Following these tips should help your holiday baked goods taste as fresh as possible. If you don’t check your supplies before the holidays, make a resolution to do it early next year.

By Elizabeth Andress
University of Georgia

Elizabeth L. Andress is a University of Georgia Cooperative Extension food safety specialist with the UGA College of Family and Consumer Sciences.

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Louisiana Fish Fry Products Issues Nationwide Allergy Alert on Undeclared Buttermilk in "Chicken & Fish Bake Seasoned Coating Mix"

Louisiana Fish Fry Products of Baton Rouge, LA, is recalling its 6 ounce packages of "Chicken & Fish Bake Seasoned Coating Mix" because they may contain undeclared buttermilk. People who have allergies to milk products run the risk of an allergic reaction if they consume this product.

The recalled "Chicken & Fish Bake" was distributed nationwide in retail stores and through mail orders.
The product comes in a 6 ounce bag marked with a "Best By" date from Jan 1, 2008 thru Sept. 25, 2011.

No illnesses have been reported to date in connection with this problem.

The recall was initiated after it was discovered that the buttermilk-containing product was distributed in packaging that did not reveal the presence of buttermilk. Production of new product, with buttermilk included in the ingredient statement, has been initiated.

Consumers who have purchased 6 ounce packages of "Chicken & Fish Bake" are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-356-2905 Monday thru Friday between 8:00-5:00 CST.

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Recipes Make It Easy To Get Recommended Amount Of Whole Grains And Fiber

(NAPSI)-When it comes to eating healthier, whole grain breads provide a good start. Breads made with a variety of whole grains can help you get the daily recommended three servings of fiber your body needs.

A high-fiber diet can provide fewer calories and it tends to help you eat less. In addition, the current USDA Dietary Guidelines for Americans recommend increasing intake of whole grains due to their role in cutting the risk of heart disease, stroke, hypertension, certain cancers, diabetes and obesity.

It's getting easier to eat high-fiber breads that all will enjoy by making them yourself coupled with choosing convenient recipes. One choice of convenient whole grain bread requires no kneading, namely Irish Wheaten Bread. Just combine the ingredients, form the dough and let it rise. Another great time-saver is to use Fleischmann's RapidRise Yeast, as the dough needs to rise only once.

RapidRise Yeast can also be used in bread machines, another convenient way to make tasty high-fiber breads such as Multigrain Bread. The machine can make a loaf from start to finish or, once the dough has been mixed, you can remove it to shape into virtually anything from pizza crust to dinner rolls and more.

Find other recipes and bread-making tips by visiting www.breadworld.com. Under the goodfibes seal there are about 100 recipes with a minimum of 0.8 grams of dietary fiber per ounce, enough to be designated as high fiber.

Irish Wheaten Bread

Makes 1 loaf

1 cup all-purpose flour

2 Tbsp. sugar

1 envelope Fleischmann's RapidRise Yeast

¾ tsp. salt

½ tsp. baking soda

1 cup buttermilk

¼ cup water

3 Tbsp. butter or margarine, cut up

2 to 21/2 cups whole wheat flour

In large bowl, combine all-purpose flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120° to 130° F); mixture will curdle. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough.

Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

With sharp knife, make an "X" (1/2 inch deep) on top of the dough. Bake at 375° F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.

Multigrain Bread

Makes one 11/2-pound loaf

11/3 cups water

2 Tbsp. honey

1 Tbsp. butter or margarine

1 tsp. salt

2 cups bread flour

¾ cup whole wheat flour

1/3 cup rolled oats, toasted*

3 Tbsp. nonfat dry milk powder

3 Tbsp. cornmeal

3 Tbsp. toasted wheat germ

1 envelope Fleischmann's RapidRise Yeast

Add ingredients to bread machine pan in order suggested by the manufacturer. Recommended cycle: whole wheat/whole grain or basic/ white bread cycle; medium/ normal color setting. (If basic/white bread cycle is used, add 1 tablespoon gluten to recipe.) Timed-bake feature can be used.

*To toast oats, spread thin layer in a shallow baking pan. Bake at 350° F for 10 to 15 minutes or until light golden brown, stirring often.

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New-Fashioned Sausage Cassoulet

(NAPSI)-If you're one of those people who order cassoulet whenever you see it on the menu, you have lots of company. Most people love cassoulet and order it because it's a dish they think is hard to make at home. Well, here's a recipe that shows this French dish is really simple to make yet complex in flavor:

New-Fashioned Sausage Cassoulet

Yield: 4

1 teaspoon olive oil

¼ pound fully cooked smoked sausage, cut in 2‑inch lengths

½ pound fresh Italian sausage links, cut in 2‑inch lengths

2 cups chopped onion

3 cloves garlic, peeled and minced

1 (28-ounce) can diced tomatoes including liquid

1 teaspoon dried thyme leaves

½ teaspoon dried rosemary, crushed

2 whole bay leaves

¼ teaspoon ground cloves

1 (14- to 15-ounce) can white beans (cannellini or great northern), drained and rinsed

1. Heat oil in a large, heavy skillet over medium heat. Add sausages and sauté until brown, about 10 minutes. With a slotted spoon, transfer sausages to drain in a paper towel-lined bowl.

2. Discard all but 1 teaspoon pan drippings. Add onion to hot pan drippings and cook until tender. Add garlic and sauté only until fragrant, about 30-40 seconds.

3. Stir in tomatoes with liquid, thyme, rosemary, bay leaves, cloves and beans.

4. Bring mixture to a gentle boil. Return sausage to pan. Cover and gently simmer for 30 to 40 minutes to allow flavors to develop.

5. Remove bay leaves. Serve cassoulet in individual shallow soup bowls.

For more recipes from the National Hot Dog & Sausage Council, go to www.hot-dog.org. To receive a free recipe booklet, "Sausage Recipes From Around the World," send a stamped, self-addressed, business-sized envelope to Sausage Recipes, 1150 Connecticut Ave, NW, 12th Floor, Washington, DC 20036.

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FDA Announces Participants of Pilot Program for Third-Party Certification of Imported Aquacultured Shrimp

The U.S. Food and Drug Administration today announced the participants in Phase II of its pilot program for voluntary third-party certification programs for imported aquacultured shrimp.

Phase II, which will run through June 2009, will help the FDA develop the process for evaluating third-party certification programs. The pilot will allow the FDA to identify and address technical and operational issues in assessing certification programs and processing certifications. This information will assist the agency in moving towards broader recognition of voluntary third-party certification programs.

The participants in Phase II of the program are:

* Bureau Veritas Group Company
* Global Aquaculture Alliance / Aquaculture Certification Council Inc.
* Inspectorate America Corporation
* SGS United States Testing Company
* Seafood Inspection Service, National Marine Fisheries Services, National Oceanic and Atmospheric Administration, U.S. Department of Commerce
* Thailand Department of Fisheries

The pilot program responds to a recommendation in the President’s Action Plan for Import Safety, issued in November 2007, which called for the development of voluntary third-party certification programs for foreign producers who export to the United States. The FDA’s Food Protection Plan, also issued last November, emphasizes qualified and legitimate third party certification as a way to help verify the safety of products from both foreign and domestic food companies.

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Rice Recipes Rich In Nutritious Flavor

(NAPSI)-Preparing meals that are budget and family friendly, healthy, fast and delicious is much easier when you start with a nutritious ingredient, such as rice, that can be used in a variety of recipes.

Rice absorbs the flavor of other ingredients and certain types of rice are easy to make and cook quickly. To save time, rice can be prepared in advance and later used in quick recipes like the ones below.

Take Minute Rice, for example. Minute Brown Rice was recently named one of the best packaged foods by Women's Health magazine because it takes only 10 minutes to cook yet it has the same nutritional value as long-cooking brown rice.

Brown and white rice are both complex carbohydrates that are trans fat-free, sodium-free and gluten-free, which makes rice healthy for the whole family. Additionally, brown rice is a 100 percent whole grain product, and research has shown that a diet rich in whole grains reduces the risk of heart disease, certain cancers and type 2 diabetes. Here are a variety of quick, easy, healthy and delicious tips the whole family will love:

Breakfast Tips

• Sprinkle cinnamon and brown sugar over hot cooked rice. You can also add dried fruit, milk and nuts to make breakfast even better.

• Fold cooked white or brown rice into your favorite fruit yogurt. Add granola and fresh fruit. Top with honey.

• Enhance the nuttiness of brown rice by adding cashews, peanuts or sunflower seeds. Stir in dried cranberries, cherries or blueberries for a nutritious snack.

Quick Meals

• For a delicious farmer's scramble, add scrambled eggs, cooked sausage, cheese and green onions to hot cooked rice. Salsa makes a great topping.

• For an easy Waldorf salad, add chopped apples, celery, raisins, pecans and vanilla yogurt to cooked and cooled brown rice.

• For an easy pilaf, add sautéed onions, mushrooms and green peppers to rice cooked with chicken broth. Top with toasted pine nuts.

Sweet Treats

• Make a quick raspberry rice pudding by mixing cooled rice, fresh raspberries, honey and vanilla yogurt. Top with lemon zest.

• For an easy apple cobbler, add sliced apples, cinnamon, brown sugar, chopped nuts and vanilla yogurt to hot cooked white or brown rice.

To reheat leftover rice, add two tablespoons of water for each cup of cooked rice and microwave on HIGH about 1 minute per cup or cover and heat in a pan about 5 minutes. Leftover cooked Minute Rice may be stored in a covered container in the refrigerator up to three days.

For more information, including nutritional tips, recipes and recipe videos, visit www.MinuteRice.com.

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Moms Find Fun, Healthy Snacks That Help Fight Childhood Obesity

/PRNewswire/ -- A number of recent public research studies substantiate the rise in childhood obesity, the health risks in overweight children, and the questionable nutritional value of cereals and other foods kids consume. Yet one manufacturer -- Funky Monkey(TM) Snacks -- offers all natural, freeze-dried real fruit products that are not only fun and convenient for kids, but also provide most, if not all, of the daily fruit servings recommended by the U.S. Department of Agriculture for kids.

The need for healthy snack foods that kids love to eat comes at a time of unprecedented concern over children's health. A recent report by the American Heart Association found that the arterial walls of children and teens who are obese or have high cholesterol are similar to that of an average 45-year-old. USA Today, in a June 2008 article, reported that 32% of all U.S. kids -- 23 million children -- are overweight.

Despite the warning signs, many foods commonly consumed by children are less than ideal. A 2008 study by Yale University's Rudd Center for Food Policy and Obesity determined that children's breakfast cereals are significantly higher in calories, sugar and salt than an equal amount of adult cereal. In a recent University of Calgary study, researchers evaluated the nutritional claims of more than 350 food products marketed to children, finding that while 63% made health claims, 90% were of poor nutritional value.

Practical Fruit Alternative

By contrast, Funky Monkey Snacks contain no added sugar, preservatives, colors or flavors. The snacks are made using a proprietary freeze-drying process on whole slices and large pieces of fruit. The process, not used on any other snack available in the U.S., removes approximately 97 percent of the moisture content of the fruit, providing a crisp, crunchy texture, while retaining nearly all of the fruit's nutrients.

Funky Monkey Snacks are a healthier and more natural alternative to dried fruit or fruit snacks. Dried fruit does not preserve all the nutrients of fresh fruit, and fruit snacks often contain added sugars (including high-fructose corn syrup), colors, flavors and preservatives.

Scientists have learned that fruits and vegetables not only reduce obesity and improve a child's overall health but can also improve academic performance. Earlier this year, a study published in Canada's Journal of School Health, conducted by researchers at the School of Public Health at the University of Alberta, showed that students with an increased fruit and vegetable intake and lower caloric intake of fat were significantly less likely to fail a standardized literacy assessment test.

A "Perfect Choice"

"Our goal for Funky Monkey Snacks is to finally give moms a delicious, organic, truly nutritious and go-anywhere snack that kids will actually enjoy," said Matt Herzog, President of Funky Monkey Snacks. "With the holidays fast approaching, it's more important than ever for parents to have healthy alternatives available amid the rush of activities. Funky Monkey Snacks are the perfect choice to have on hand."

Funky Monkey Snacks come in four varieties: Bananamon(R) (freeze-dried banana and cinnamon), Carnaval Mix(TM) (freeze-dried banana, pineapple, apple, papaya and raisins), Jivealime(R) (freeze-dried pineapple and lime juice), and Purple Funk(R) (freeze-dried banana and acai). Funky Monkey Snacks are available at SuperTarget, Whole Foods Market, Winn-Dixie, HyVee and other grocery stores, as well as through Amazon.com.

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FDA Reports Significant Progress in Protecting the Food Supply

The U.S. Food and Drug Administration today released a report on its implementation of the Food Protection Plan that was launched a year ago to protect both domestic and imported food from accidental and intentional contamination. The Plan, which outlines strategies for prevention, intervention and response, is designed to address food safety and food defense for both domestic and imported products and covers the full lifecycle of food, by encouraging the building of safety into every step of the food supply chain.

"Science and 21st century technologies help drive the FDA's efforts to transform our food safety efforts from the Food Protection Plan into a reality," said Commissioner of Food and Drugs Andrew C. von Eschenbach, M.D. "Every day, the FDA is working with foreign countries, state and local governments, regulated industry and consumer groups to ensure the safety of the food supply. We also continue to work with members of Congress to achieve new authorities requested in the Food Protection Plan."

Listed below are the highlights of the agency's accomplishments in implementing the Food Protection Plan's three core strategies: The prevention of outbreaks of food-borne disease, and intervention and response if they occur:

PREVENTION

* The FDA is establishing offices in five regions that export food and other FDA-regulated products to the United States: China, India, Europe, Latin America, and the Middle East. The FDA has already hired staff for its offices in China and India.
* The FDA was part of a U.S. Department of Health and Human Services (HHS) delegation to China to address food safety issues in both countries and to share ideas to address global food safety. U.S. and Chinese government officials discussed recent outbreak of foodborne illness in the United States related to fresh produce as well as the melamine contamination of dairy products in China.
* The FDA released the CARVER self-assessment tool for industry, to minimize the risk of intentional contamination of food, and conducted training seminars for industry on how to use the tool.
* The FDA held a meeting of with more than 200 federal, state, local, tribal and territorial partners to address the challenges of protecting the nation's food supply.
* The FDA is hiring an International Notification Coordinator to manage enhanced information exchanges between the agency and foreign counterpart regulatory authorities.
* The FDA approved the use of irradiation of iceberg lettuce and spinach for the control of pathogens, such as Escherichia. coli, in or on those foods.
* The FDA developed methods to detect melamine and cyanuric acid in feed and feed ingredients.
* The FDA is using genetic analysis to identify hundreds of Salmonella strains from seafood imports. The analysis provides information to trace outbreaks of Salmonella outbreaks and implement surveillance programs to ensure food safety.

INTERVENTION

* The FDA completed inspections of 5,930 high-risk domestic food establishments during the Fiscal Year (FY) 2008.
* The FDA piloted the program for inspection and sampling of high-risk companies in Denver and Minneapolis during the Democratic and Republican National Conventions.
* A targeted, risk-based inspection of a canning facility in 2008 identified cans with viable Clostridium botulinum spores and a recall was initiated. The FDA initiated this inspection, along with inspections of other Low Acid Canned Food (LACF) manufacturers, following four cases of botulism in consumers in 2007. The FDA increased inspection efforts to ensure that manufacturers of all types of LACF products are adhering to applicable FDA requirements. These actions illustrate the need for companies to operate under adequate preventive control systems.
* The FDA issued "Draft Guidance for Industry on Voluntary Third-Party Certification Programs for Food and Feed." Docket FDA-2008-D-0381 is available for viewing at www.regulations.gov.
* The FDA has developed a rapid detection method that uses flow cytometry to identify E. coli and Salmonella in food, now in use in poultry-processing facilities to detect and prevent bacterial contamination during food processing.
* The FDA is expanding its database of adverse drug events to include adverse feed events, which will allow the agency to respond faster to outbreaks of feedborne disease in animals, contamination episodes, and/or product defects.
* The FDA and U.S. Customs and Border Protection jointly issued a final rule on Prior Notice of Imported Food Shipments, and an accompanying Compliance Policy Guide (CPG) on Oct. 31, 2008; the rule and CPG were published in the Federal Register on Nov. 7, 2008.

RESPONSE

* The FDA is working with industry and the public to identify best practices for tracing fresh produce throughout the supply chain.
* The FDA has enhanced the agency's ability to coordinate a comprehensive response to foodborne illness events by authoring tools used to track emergency response resources and other locations of interest.
* The FDA hired two emergency /complaint-response coordinators to improve its response to emergencies that involve animal feed, including pet food.
* Following the detection of melamine in infant formula and milk products from China, the FDA worked with its state and local counterparts to rapidly canvas over 2,100 vendors of Asian products to remove any Chinese infant formula from the market and to sample milk-derived Chinese products to check for melamine contamination. The FDA also provided regular updates on its Web site, advising consumers which products to avoid because of melamine contamination.
* The FDA held regular briefing calls for consumer organizations during the outbreak of Salmonella Saintpaul in the summer of 2008, and regularly updated a Web page that provided information on the investigation into the outbreak, and advised consumers how they could protect themselves and their families.
* The FDA has signed cooperative agreements with six U.S. states to form a Rapid Response Team to develop, implement, exercise, and integrate an all-hazards response capability for food and foodborne illness responses, to react more rapidly react to potential threats to our food supply.
* After reports from China of melamine-contaminated infant formula, the FDA worked with its state and local counterparts to quickly canvas over 2,100 Asian markets to remove any infant formula from China that might be available and to sample milk-derived products to check for melamine contamination.

The entire One-Year Summary of Progress under the Food Protection Plan is posted at www.fda.gov/oc/initiatives/advance/food/progressreport1108.html, and the Food Protection Plan is available at www.fda.gov/oc/initiatives/advance/food/plan.html.

The Food Protection Plan complements the Action Plan on Import Safety the President's Working Group On Import Safety unveiled one year ago to improve the safety of all imported products. HHS Secretary Mike Leavitt heads The Working Group. For additional information on the FDA's activities under the Action Plan for Import Safety, please visit: www.fda.gov/oc/initiatives/advance/imports/activities.html.

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