County Cuisine

Making On-The-Go Days Salad Days

2009-07-14T16:10:00.003-04:00

(NAPSI)-If you've been tossing around ways to eat more salad, it might be time to think outside the bowl.

Even when you're on the go, you can eat a salad every day. Just take favorite salad ingredients-from fresh veggies and dressing, to signature salads like chicken Caesar-and simply wrap them in low-calorie tortillas. You can take them to work, on a picnic, to a ball game or wherever else you're headed.

You might boost the salad-wrap's nutritional content by opting for dressing made with canola oil. Litehouse Foods, which makes dressings, dips and more, uses the oil exclusively in its salad dressings because it has no trans fat and is recommended by the American Heart Association as part of a heart-healthy diet.

Visit www.30salads30days.com, a Web site from Litehouse Foods, for a selection of dressings and for a new salad recipe for each day of the month, including this one for Ham and Pineapple Slaw Wraps:

Ham and Pineapple SlawÊWraps

Serves 6

2 pineapple spears cut into thin strips

2 carrots cut into thin strips

¼ cup raisins

12 ounces fully cooked lean ham, cut into strips

1 head Napa cabbage, thinly sliced

¾ cup Litehouse Lite Coleslaw dressing

6 large flour tortillas

In a large bowl, combine the pineapple, carrots, raisins, ham and cabbage. Pour the dressing over the slaw and toss. Divide the slaw among the tortillas and roll into wraps.

Nutrition: Calories 349, Total fat 8g, Carbohydrate 58g, Protein 16g, Fiber 10g, 21% calories from fat.

For more information, visit www.30salads30days.com or call (800) 669-3169.

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Egg Farmers Have Adopted New FDA Egg Safety Regulations to Reduce Salmonella

2009-07-11T08:12:00.002-04:00

(BUSINESS WIRE)--America’s egg farmers, who have been continually working to enhance food safety, are committed to working with the Food and Drug Administration to ensure the egg safety regulations are implemented and the gains in food safety the industry has worked hard for are maintained.

“Egg farmers have practiced the requirements of the new regulations for many years now and have achieved significant success in food safety for our customers,” said Gene Gregory, president of United Egg Producers.

As a result of the industry’s proactive efforts, consumers have benefited from reduced rates of Salmonella Enteritidis and other food safety concerns. The Centers for Disease Control and Prevention have documented reductions in Salmonellosis in states where producers have put egg production safety practices into effect. The programs currently used by egg farmers are designed around food safety and consumer health much in the same way the FDA’s new program has been developed.

FDA started in 1999 on egg production safety regulations to address concerns with Salmonella Enteritidis in eggs. In the 10 years leading up to these newly announced regulations, egg producers continued to improve egg safety through preventative measures in housing and storage while they waited for the final Federal rule. During the FDA’s development process, United Egg Producers made suggestions to improve the original proposal for egg safety regulations and while many guidelines were adapted, some suggestions that the industry still considers important were not accepted.

“Although many important guidelines that we submitted to FDA were not considered, we will carefully study the entire final rule and work with FDA to make sure it is implemented in a way that is fair to producers and advances food safety for consumers,” said Gregory.

Egg producers are confident the program will further reduce illness associated from contaminated eggs and note that it is important to understand the estimates of reduced illnesses published by FDA are based on statistical extrapolations used to estimate the total number of illnesses and not on a count of illnesses that have actually occurred in the recent past.

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Girl Scouts Tagalongs® Peanut Butter Patties and Dairy Queen Blizzards Make a Delicious Combination

2009-07-09T13:13:00.001-04:00

Celebrating the second annual DQ® Girl Scout Appreciation Week
Monday, July 20 – Sunday, July 26

Girl Scout Appreciation Week is part of a two-month, licensed promotion with Dairy Queen that includes the introduction of the new Girl Scouts Tagalongs® Peanut Butter Patties Blizzard treat as the July Blizzard of the Month and the return of the Girl Scouts Thin Mint® Cookie Blizzard in August.

DQ® Girl Scout Appreciation Week reflects the Girl Scouts strategy to develop strategic alliances which allow girls to experience entrepreneurial business programs in local communities. During Girl Scout Appreciation Week, troops will have the opportunity to develop their entrepreneurial and leadership skills by participating in behind-the-scenes store tours, receiving tips from owner/operators about how to run a successful business, gaining insight into the product development process and enhancing their financial literacy skills while learning how a restaurant makes a profit.

“Girl Scout Appreciation Week is a great way to expose girls to business leaders in their own communities,” says Chief Executive Officer, Marilyn W. Midyette. “Girl Scouting is dedicated to developing courageous and confident girls who will be tomorrow’s leaders. This experience will allow our girls to see first-hand how continued community involvement can not only help them shape their futures, but also help make the world a better place.”

Community events such as these raise awareness for local Girl Scout troops. Troop membership is on the rise, but adult volunteers are needed to lead troops or share their talents through programming possibilities. For more information on this event, contact Marketing and Communications Manager, Melissa Brandon, at mbrandon@girlscoutsofgreateratlanta.org or (678) 420-2697
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Arby's Restaurants Celebrate the Official Sandwich of Summer: The New BBQ Bacon Cheddar Roastburger

2009-07-07T20:17:00.003-04:00

Free Sandwich This Thursday, July 9

To celebrate the arrival of its new BBQ Bacon Cheddar Roastburger, the official sandwich of summer, Arby’s will offer it for free with purchase of any size drink, this Thursday, July 9. Just text BBQ to ARBYS (27297 on your key pad) to receive a coupon.

The latest addition to the Roastburger family of sandwiches, the BBQ Bacon Cheddar Roastburger features oven roasted, thinly sliced roast beef, topped with cheddar cheese, pepper bacon, crispy onions, tomato, pickle slices, and a finger-licking BBQ sauce on a specialty roll.

"The smoky, sweet taste of BBQ is synonymous with summer," said Steve Davis, chief marketing officer. "We’re excited to introduce our BBQ Bacon Cheddar Roastburger, which captures this signature flavor.”

Free BBQ Bacon Cheddar Roastburger sandwiches will be available on Thursday, July 9, with coupon and purchase of any size drink, at participating Arby’s locations nationwide. To obtain a coupon, simply text BBQ to ARBYS (27297 on your key pad). Standard text rates apply. This offer is limited to one per person, while supplies last.

And, for those who can’t make it to Arby’s on July 9, coupons may be obtained by texting through July 16 and redeemed through July 19, at participating restaurants.
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FDA: New Public Health Regulation to Improve Egg Safety and Reduce Salmonella Illnesses

2009-07-07T16:26:00.002-04:00

The U.S. Food and Drug Administration today announced a regulation expected to prevent each year 79,000 cases of foodborne illness and 30 deaths caused by consumption of eggs contaminated with the bacterium Salmonella enteritidis.

The final rule requires preventive measures during the production of shell eggs in poultry houses and requires subsequent refrigeration during storage and transportation.

Egg-associated illness caused by Salmonella is a serious public health problem. Infected individuals may suffer mild to severe gastrointestinal illness, short term or chronic arthritis, or even death. Implementing the preventive measures would reduce the number of Salmonella enteritidis infections from eggs by nearly 60 percent.

“Preventing harm to consumers is our first priority,” said Margaret A. Hamburg, M.D., Commissioner of Food and Drugs. “Today's action will prevent thousands of serious illnesses from Salmonella in eggs.”

Salmonella enteritidis can be found inside eggs that appear perfectly normal. If the eggs are eaten raw or undercooked, the bacterium can cause illness. Eggs in the shell become contaminated on the farm, primarily because of infection in the laying hens.

The rule requires that measures designed to prevent Salmonella enteritidis be adopted by virtually all egg producers with 3,000 or more laying hens whose shell eggs are not processed with a treatment, such as pasteurization, to ensure their safety.

Producers with at least 3,000 but fewer than 50,000 laying hens must comply within 36 months after the rule’s publication. Producers with 50,000 or more laying hens must be in compliance with the rule within 12 months after its publication in the Federal Register.

Under the rule, egg producers must:

* Buy chicks and young hens only from suppliers who monitor for Salmonella bacteria
* Establish rodent, pest control, and biosecurity measures to prevent spread of bacteria throughout the farm by people and equipment
* Conduct testing in the poultry house for Salmonella enteritidis. If the tests find the bacterium, a representative sample of the eggs must be tested over an 8 week time period (4 tests at 2 week intervals); If any of the four egg tests is positive, the producer must further process the eggs to destroy the bacteria, or divert the eggs to a non-food use
* Clean and disinfect poultry houses that have tested positive for Salmonella enteritidis
* Refrigerate eggs at 45 degrees Fahrenheit temperature during storage and transportation no later than 36 hours after the eggs are laid.

Egg producers whose eggs receive treatments such as pasteurization still must comply with the refrigeration requirements. Similarly, certain persons such as distributors, packers, or truckers holding or transporting shell eggs also must comply with the refrigeration requirements.

To ensure compliance, egg producers must maintain a written Salmonella enteritidis prevention plan and records documenting their compliance. Producers (except those who have less than 3000 hens or who sell all their eggs directly to consumers) also must register with the FDA. The FDA will develop guidance and enforcement plans to help egg producers comply with the rule.

The FDA estimated that the rule would provide $1.4 billion in annual public health benefits, at an annual cost of $81 million to the regulated industry, or less than 1 cent per dozen eggs produced in the United States.

During the 1990s, the FDA and the U.S. Department of Agriculture implemented a series of post-egg production safety efforts such as refrigeration requirements designed to inhibit the growth of bacteria that may be in an egg. While these steps limited the growth of bacteria, they did not prevent the initial contamination from occurring.

The new rule is part of a coordinated strategy between the FDA and the USDA’s Food Safety and Inspection Service (FSIS). The FDA and the FSIS will continue to work closely together to ensure that egg safety measures are consistent, coordinated, and complementary.

In addition to the new safety measures being taken by industry, consumers can reduce their risk of foodborne illness by following safe egg handling practices. The FDA reminds consumers to buy eggs that have been refrigerated, make sure eggs in the carton are clean and not cracked, and cook eggs and foods containing eggs thoroughly.

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Obama Administration Delivers on Commitment to Upgrade U.S. Food Safety System

2009-07-07T16:18:00.003-04:00

Today Vice President Biden was joined by Health and Human Services Secretary Kathleen Sebelius and Secretary of Agriculture Tom Vilsack to announce the key findings of the Food Safety Working Group. Created by President Obama in March to advise the Administration on how to upgrade the food safety system for the 21st century, the Working Group is recommending a new, public health-focused approach to food safety based on three core principles: prioritizing prevention; strengthening surveillance and enforcement; and improving response and
recovery.

"There are few responsibilities more basic or more important for the government than making sure the food our families eat is safe," said Vice President Biden. "Our food safety system must be updated - 1 in 4 people get sick every year due to food-borne illness, and children and the elderly are more at risk. I applaud the Secretaries of HHS and the USDA for tackling this problem head-on and coming up with key recommendations to ensure the health and safety of our food supply and, with it, the American people."

"Instead of spending their time trying to get kids to eat healthier food, too many parents and families are worrying about whether their food is safe in the first place," said Secretary Sebelius. "In just the past few months since we began work with the Food Safety Working Group, we have seen recalls on everything from spinach to peanut products to now even cookie dough. The Administration recognizes that the current system just isn't working for America's families and under the President's leadership we are taking action to keep our food supply safe and prevent outbreaks that can impact millions of Americans."

"There isn't a single American that isn't impacted by our efforts to protect the food supply," said Secretary Vilsack. "We owe it to the American people to deliver on President Obama's bold promise to greatly enhance our food safety system, moving our approach into the 21st century, employing the best surveillance techniques available, and ensuring that we are doing all we can to prevent illness before it occurs."

Today, the Working Group announced specific steps designed to advance its core principles:

* HHS and USDA are targeting salmonella contamination by developing tougher standards to protect the safety of eggs, poultry, and turkey.

* To fight the threat of E. coli, USDA is stepping up enforcement in beef facilities and the Food and Drug Administration (FDA) is developing new industry guidance improving protections for leafy greens, melons, and tomatoes.

* The Obama Administration is building a new national traceback and response system including clearer industry guidance, a new unified incident command system, and improved use of technology to deliver individual food safety alerts to consumers.

* Finally, the Administration announced a plan to strengthen the organization of federal food safety functions, including the creation of new positions at key food safety agencies and a continuing oversight role for the Food Safety Working Group.

The Food Safety Working Group is chaired by Secretaries Sebelius and Vilsack, and participating agencies include the FDA, Food Safety and Inspection Service (FSIS), the Centers for Disease Control and Prevention (CDC), the Department of Homeland Security, the Department of
Commerce, the Department of State, the Environmental Protection Agency, and several offices of the White House.

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Preserve your summer bounty

2009-07-06T12:10:00.002-04:00

More and more, people are planting gardens and preserving its bounty. For some, the draw is self-sufficiency and quality control.

“I have an organic garden, and I want to keep my organic produce,” said Ken Davis. “I know I could buy organic at the store, but I know exactly what I used to grow and can my food.”

Some people can food to preserve family traditions.

“Growing up, my mom always had a jar of something around the kitchen,” said Stephen Crae. “I want to keep up what she started.”

Crae and Davis recently attended class, offered by University of Georgia Cooperative Extension in Oconee County, on the proper way to can food to preserve it.

Canning fresh food isn’t easy. You can’t just put it in a jar and stick the lid on. And it isn’t fast. It takes several hours to can foods safely. It’s a scientific process that requires following instructions, said Denise Everson, the UGA Extension agent in Oconee County who taught the class.

“Food preservation does not allow for personal variations,” she said. “Creativity happens after you open the jar.”

You can’t leave ingredients out, add extras or double recipes. Recipes must be followed exactly, one batch at a time.

Process and cooking times are exact. Use recipes tested and approved by the United States Department of Agriculture or other food preservation specialists such as with Cooperative Extension, she said. Recipes tested and approved by the University of Georgia are available in the book, So Easy to Preserve or online at the National Center for Home Food Preservation Web site.

Process

Canned foods need to be processed or cooked to a temperature high enough to destroy dangerous bacteria like Clostridium botulinum. Botulism is a potentially deadly illness caused by consuming the nerve toxin produced by bacteria found in dirt. According to Everson, nearly 80 percent of botulism cases occur from food preserved at home.

Numbness in fingers and toes, upset stomach, blurred vision and difficultly speaking, swallowing and breathing are signs of botulism that usually occur within 12 hours to 72 hours of eating tainted food. Once it starts, the nerve damage is permanent.

Processing jars also stops enzymes that can cause changes in color, flavor and texture.

There are two methods for processing jars: in a boiling water bath or pressure canner.

“The food you choose determines which method you use,” Everson said.

High-acid foods like fruits, pickles and tested salsas can be processed in a boiling water bath. Boiling water should completely cover the jars and sit at least one inch on top. Add jars when water is simmering, and start timing once the water boils.

“Table salt can make foods cloudy,” Everson said. “Acid levels are important in canning, so don’t use homemade vinegar or fresh lemons in canning recipes.”

Most vegetables, soups and meats are low-acid foods that need to be processed in a pressure canner. Start timing a pressure canning process once the correct pressure is reached. Dial gauges on pressure canners must be accurate and operated correctly to prevent injury or illness. Dial gauges should be tested each year. Many local UGA Extension agents can do this.

Canning 1-2-3

Use mason-style canning jars, lids and bands. Canning jars and rust-free bands can be used for several years. Lids, however, only create one safe seal and must be tossed once used.

To can properly, follow these steps:

• Prepare food as directed in recipe.

• If required, sterilize canning jars in a hot water bath.

• Fill hot jars with hot food. Leave correct amount of headspace listed in recipe.

• Remove air bubbles in jars using a plastic knife. Readjust the liquid and headspace if needed.

• Use clean, damp paper towels to clean jar rims before adding lids.

• Center lid over the jar. Screw bands down just enough to close finger-tip tight. (Do not overtighten.)

• Process in a boiling water bath or pressure canner for the required time listed for each food.

• When the process time is over in a boiling water canner, turn off the heat, carefully remove the canner lid, and let the jars sit for 5 minutes before taking them out. At the end of the process in a pressure canner, turn off the heat, let the canner cool naturally to 0 pounds of pressure. Remove the weight, let the canner cool another 10 minutes, then remove the lid carefully.

• Remove jars by lifting them straight up and placing them on a towel. Don’t move the jars for 24 hours.

• After they cool and seal, remove bands and wash jars with soapy water to remove any food residue.

• Store in a cool, dry, dark place.

• Enjoy canned foods within a year for best quality.

By April Sorrow
University of Georgia

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Plan A Practically Perfect Picnic

2009-07-02T08:47:00.002-04:00

(NAPSI)-The next time you're looking for inspiration to liven up a picnic, take a cue from Chef Dan Kish, former Associate Dean at The Culinary Institute of America and current Vice President of Food at Panera Bread. "Salads, seasonal fruit, frozen treats and picnic-ready sandwiches are simple and delicious additions to any outing."

To spice up the same-old sandwiches, Kish suggests picking up a few loaves of freshly baked bread. Try chicken salad on slices of tomato basil bread or top toasted Asiago cheese bread with a variety of dips and spreads for an appetizer. From focaccia and sesame semolina to Ciabatta and sourdough, there are seemingly endless bread options to please every picnicker.

Kish also recommends using last night's leftovers as today's picnic lunch. Mix this morning's bacon and hard-boiled eggs with grilled chicken and some freshly chopped romaine lettuce for a delicious chopped Cobb salad. If you don't have time to make a salad on your own, you can try Panera's version of this much-loved and delicious classic. Made with all-natural antibiotic-free pepper mustard chicken, Applewood-smoked bacon, hard-boiled eggs, crumbled Gorgonzola and served on a bed of crisp romaine lettuce, the chopped Cobb salad is a savory addition to any picnic.

For those looking to get their fruit fix, Kish suggests creating a salad that uses the season's freshest fruit. Create your own version of a Panera favorite, the Strawberry Poppyseed Salad, by using garden-fresh lettuce, juicy strawberries and blueberries and other fresh fruit, such as pineapple and Mandarin oranges. Top the salad with crispy pecans for a little crunch. For those looking to eat lighter, Kish advises packing dressing on the side to help control calories and avoid soggy lettuce.

Once you've finished the salads and sandwiches, wind down the afternoon with a frozen lemonade. With a few fresh-squeezed lemons, sugar and some ice, it's a great way to relax and refresh on a warm day.

For a wholesome picnic sandwich, try this recipe.

Roasted Red Pepper and

Avocado Sandwich

(Makes 2 sandwiches)

Ingredients:

2 Ciabatta loaves, cut in half lengthwise

½ cup roasted garlic hummus

1 small jar of roasted red peppers

½ avocado, peeled, pitted and cut into ¼" slices

juice of ½ fresh lemon

½ tomato cut into ¼" slices

2 small leaves of lettuce

salt and pepper

Directions:

Spread ¼ of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with pieces of the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then season with salt and pepper to taste.

Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut each sandwich in half and fasten with a toothpick.

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Best "Low And Slow" Barbecue Starts With A Smoker

2009-06-29T10:48:00.002-04:00

(NAPSI)-A growing number of smokers are appearing in backyards across the country. In fact, according to the 20th Annual Weber GrillWatch Survey, smoker ownership among U.S. grill owners has climbed from 12 to 17 percent during the last four years. Fans of this "low and slow" barbecuing turn to smokers, as they allow food to develop deep flavors while cooking at lower temperatures.

"Flavor and tenderness are the top two components of great barbecue," says Chef Jamie Purviance, author of the new top-selling cookbook "Weber's Way to Grill." "The best way to achieve a distinct smoky flavor and moist, tender barbecue is by using a water smoker. It's the easiest to use for this kind of cooking and allows you to smoke foods at temperatures well below 300 degrees for many hours."

Weber's Smokey Mountain Cooker smoker has been a staple at worldwide barbecue competitions and backyards alike. For tips on using a water smoker or smoking foods on a gas or charcoal grill, visit www.weber.com/recipes/tips.

Try this delicious recipe from "Weber's Way to Grill":

Slow-Smoked Spareribs With Sweet-and-Sour Barbecue Sauce

Rub

3 tablespoons kosher salt

2 tablespoons pure chile powder

2 tablespoons light brown sugar

2 tablespoons granulated garlic

2 tablespoons paprika

4 teaspoons dried thyme

4 teaspoons ground cumin

4 teaspoons celery seed

2 teaspoons freshly ground black pepper

4 racks St. Louis-style spareribs

Mop

1 cup apple juice

½ cup apple cider vinegar

2 tablespoons Worcestershire sauce

5 fist-sized chunks hickory or apple wood (not soaked)

Sauce

2 cups ketchup

1 cup apple juice

⅔ cup apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons honey

2 tablespoons reserved rub

1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.

2. In a medium bowl, mix the rub ingredients. Set aside 2 tablespoons for the sauce.

3. Remove the tough flap of meat called the skirt, hanging from the bone side of a full rack of spareribs. Cut off the long strip of meat, called the brisket, which runs along the bottom of the rack. Also trim off any meat dangling from either end of the spareribs. Use a dinner knife to get under the membrane and lift it so that you can grab an edge with paper towels, and peel off the membrane. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.

4. In a small bowl, mix the mop ingredients.

5. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least ½ inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 and 6 hours. Not all racks will cook in the same amount of time. Maintain the temperature of the smoker between 225° and 250°F by opening and closing the vents.

6. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.

7. When the meat has shrunk back at least ½ inch in several places, lightly brush the ribs on both sides with sauce.

8. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side. Makes 8 servings.

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Shrimp and Seafood for the Summer: Bring the Beach Home!

2009-06-25T06:51:00.000-04:00

/PRNewswire/ -- This year, "staycations" are more popular than vacations. So, instead of traveling to the seafood, start a family tradition and bring the seafood home.

An exciting way to gather friends together is by re-creating the allure of the coast by throwing a beach party. Decorating for the party is a breeze; purchase inexpensive tiki torches and candles for ambiance, spread out beach towels and add pops of color with beach pails and beach balls of all sizes. Add some beach music and the party is sure to bring the kid out in everyone.

For the food, SeaPak makes serving seafood convenient and affordable with products that will please coastal company of all ages. For the kids, dish up SeaPak's tasty Popcorn Shrimp or new Tilapia Tenders with a variety of dipping sauces and fresh-cut vegetables on the side. Spoil the adults in the crowd with SeaPak's best-selling Jumbo Butterfly Shrimp or Shrimp Scampi. Or, toss SeaPak's Salmon Burgers on the grill for a twist on traditional grilling fare.

"During these trying economic times, we've seen shoppers migrate to the frozen seafood section," said Bryan Jaynes, Marketing Director, SeaPak Shrimp Company. "They are looking for good food they can eat at home, and the frozen seafood section is a great place to start. With products like our Tilapia Tenders and Salmon Burgers, consumers have more seafood choices than ever before."

Tucked away on a beautiful barrier island in Georgia, SeaPak uses the "coastal secrets" it's been gathering for more than 60 years to make great tasting shrimp and seafood. "Many people have told us that it's comforting to know it's still possible to enjoy delicious, restaurant-style seafood at home," said Jaynes.

For more beach party menu ideas, visit SeaPak.com and pick from over 100 delicious recipes, such as Island Quesadillas with Lime Sour Cream or, try the recipe below.

Salmon Burger Tacos with Fruit Salsa
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 4 - 6 servings

Ingredients

2 packages (12.8 oz) SeaPak(R) Salmon Burgers
2 Tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon olive oil
1/4 teaspoon garlic powder
4 flour or corn tortillas
2 cups torn, iceberg lettuce

Fruit Salsa
1 can (20 oz) crushed or chunk pineapple, drained
1/4 cup diced red onion
1 to 2 Tablespoons minced jalapeno peppers
3 Tablespoons chopped cilantro
3 Tablespoons fresh lemon, or lime juice

Directions
COMBINE lemon juice, chili powder, oil, and garlic in small bowl.

RUB salmon burgers with mixture. Cover and refrigerate about 15 to 30 minutes.

MIX together fruit salsa ingredients in a bowl.
GRILL burgers according to package directions.

PLACE tortillas on grill, heat 10 seconds on each side, and top each tortilla with 1/2 cup lettuce.

EVENLY break up salmon burgers over lettuce.

TOP with about 2 Tablespoons fruit salsa.

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La Costena's Motto: 'Budget Meals, Yes! Bland Meals, No!'

2009-06-24T09:42:00.002-04:00

/PRNewswire/ -- La Costena, manufacturers of the #1 selling jalapenos in the U.S., is on a mission to remind Americans budget cuisine does not have to equal bland cuisine in its fourth annual Feel the Heat Jalapeno Tour. The tour will highlight how it's affordable, easy and fun to add the taste of flavor to your everyday meals with La Costena products.

While cooking in a mobile and state-of-the art kitchen, the "Por Sabor" chefs will demonstrate to families how to use salsas, beans, and jalapenos to season every day meals. The tour will be featured at some of the nation's biggest family festivals.

"The 'Por Sabor' patrol will help families realize during these tough economic times they can still cook delicious and inexpensive meals," said Chef Xochitl Guzman. "We want to show budget-minded Americans how salsa, beans and jalapenos can infuse mouth-watering flavor to eggs, baked potatoes, grilled chicken, soups, and spaghetti sauce. You can even throw sliced jalapenos into the ultimate comfort foods when times are tough like macaroni and cheese, or try stirring jalapenos into cornbread, slide them atop a hamburger, or sprinkle a few slices in your Caesar salad."

$200 Award for "Spicy Sport" Winner

At each stop during the tour, La Costena plans to award $200 to the person whose taste buds can endure the "spicy sport" by speed eating jalapenos in one minute. Competitors may also attempt to beat the record by Los Angeles who ate 31 whole La Costena pickled jalapenos last year.

Food Feat Feeds the Hungry

Continuing with its tradition to serve the community La Costena has pledged to donate an assortment of its authentic Mexican food products to local food banks and hunger relief agencies for each jalapeno consumed during these contests.

Family Festival Stops

The La Costena Feel the Heat Jalapeno Tour will be featured at popular family festivals in several major cities. Among them are the Fiesta del Charro, Chicago, IL; Oxnard Salsa Festival, Oxnard, CA; Fiesta del Sol, San Diego, CA; Festival Peachtree Latino, Atlanta, GA; Viva! Chicago Latino Music Festival, Chicago, IL; Labor Day Festival, Chicago, IL; Fiestas Patrias, Chicago, IL.

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Thai-Style Lettuce Wraps Made Easy

2009-06-23T04:29:00.002-04:00

(NAPSI)-The right recipes can help add an unexpected flair to your next get-together.

For instance, Thai-Style Lettuce Wraps are an easy way to make finger food that's great for a brunch, a lunch or as an appetizer at an Asian-themed dinner.

The healthful, fun-to-eat treats are made with fat-free California golden raisins for just the right hint of sweetness and are sure to be a crowd-pleaser.

Thai-Style Lettuce Wraps

1 tablespoon vegetable oil

11/4 pounds ground chicken

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup onion, finely chopped

3/4 cup Sun-Maid Golden Raisins

1/2 cup peanuts

1/4 cup sweet red Thai chili sauce

4 teaspoons lime juice

1/4 cup cilantro, finely chopped

24 Bibb lettuce leaves, rinsed and patted dry

Heat vegetable oil over medium-high heat in large skillet. Add ground chicken when oil is shiny, and season with salt and pepper. Brown chicken using a spatula to break into small pieces.

Add chopped onion and sauté until soft, about 2 minutes. Add Golden Raisins and peanuts. Stir in sweet Thai chili sauce and lime juice; heat through, stirring occasionally. Remove from heat and stir in cilantro.

Form a single lettuce leaf into a cup and spoon 2 to 3 tablespoons of chicken mixture into lettuce cup to serve.

Makes 6 main-course servings or 12-18 appetizers.

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Quick And Easy Salads For Busy Families

2009-06-20T05:06:00.002-04:00

(NAPSI)-Salads can be a tasty way to add more vegetables into your family's diet and get closer to the five to seven daily servings recommended by the USDA.

Tomato and Basil Pasta Salad is a healthful and delicious recipe to serve your active family; a light, flavorful salad packed with nutritious vegetables and drizzled with a canola oil vinaigrette.

It's easy to improvise on this basic recipe. You can substitute other vegetables that your family loves and use a different vinegar or other seasonings. For a heartier meal, add chopped, cooked chicken or cubes of cheese.

Versatile canola oil is great in salads like this because it allows the flavor of other ingredients to come through. High in omega-3s yet free of cholesterol and trans fat, canola oil is the lowest of all vegetable oils in saturated fats.

Prepare this salad the night before and store undressed until dinner. Just add the vinaigrette before serving.

Tomato and Basil Pasta Salad

2 cups cherry tomatoes, halved

2 medium cucumbers, peeled, seeded and chopped

1 broccoli top, cut into bite-size pieces

1 medium red onion, thinly sliced

3 yellow squashes, blanched and sliced (or 2 small zucchini, chopped)

1 cup fresh basil, torn

1 pound penne pasta, cooked according to package directions

1/4 cup canola oil

1/4 cup good red wine vinegar

Salt and pepper to taste

Toss all the ingredients with the pasta. Refrigerate 1 to 2 hours before serving.

Yield: 8 servings

For more recipes, visit www.northerncanola.com.

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Quick And Healthful Breakfast Ideas

2009-06-19T08:18:00.002-04:00

(NAPSI)-If you're looking for simple ways to add a burst of nutrition to your family's breakfasts, it could pay to get the facts on flax.

Flax is an oil-rich seed brimming with healthful omega-3 fatty acids, fiber and protein. Research to date indicates that approximately 1 to 2 tablespoons of milled or ground flaxseed daily may provide adequate supplementation of omega-3's. You can buy whole flaxseed-which has a nutty flavor when roasted-in stores and then use a coffee grinder or food processor at home to grind the seed and help release its nutritional value. From there, flax can be sprinkled into orange juice, on cereal or spread with peanut butter to provide a quick nutritional boost. It's also great for baking.

For instance, muffins made with flaxseed can be served warm immediately after baking for a family weekend meal, or cooled and stored in the freezer and then thawed in the microwave for a healthful breakfast on the go.

Try these satisfying Golden Grain Muffins, full of whole grains, fiber and sweet dried fruit.

Golden Grain Muffins

1 cup quick-cooking oats

½ cup natural bran

½ tsp. salt

½ tsp. cinnamon

1 cup buttermilk*

½ cup honey

1 whole egg

1 egg white, beaten

¼ cup canola oil

1 cup whole wheat flour

¾ cup ground flaxseed

2 tsp. baking powder

1 tsp. baking soda

½ cup golden raisins, chopped

Preheat oven to 375° F. In a large bowl, combine oats, bran, salt, cinnamon and buttermilk. Mix well and let stand 15 minutes. Add honey, egg mixture and oil. Mix well.

In another bowl, combine flour, ground flaxseed, baking powder and baking soda. Add to oat mixture and stir just until moistened. Stir in raisins. Spray muffin tins with a nonstick cooking spray. Using a 1/3 cup measure, scoop batter into tins. Bake 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean. Remove from oven and let cool 5 minutes. Remove muffins from tins and place on rack to cool. Yield: 12.

*Buttermilk substitute: 1 cup plain yogurt or 1 Tbsp. lemon juice or vinegar, plus enough milk to equal 1 cup. Let stand 5 minutes.

For more information and recipes using flax, visit www.ameriflax.com.

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Swiss Premium Ready-to-Drink Iced Tea Makes a National Splash This Summer

2009-06-16T20:10:00.001-04:00

Chill out this summer with a delicious and refreshing glass of Swiss Premium Tea. The ready-to-drink iced tea hits refrigerated sections of local grocery stores this month. Available in gallon and half-gallon jugs, as well as single-serve pints, Swiss Premium Tea comes in an array of flavors, including Regular and Diet with Lemon, Sweetened Tea/Southern Style and Green Tea with Ginseng and Honey.

Approximately 85 percent of tea consumed in the United States is iced and Swiss Premium Tea is the natural beverage choice for the entire family. It is a great alternative to sugary beverages because it does not contain high fructose corn syrup, artificial flavors or preservatives. It provides tea drinkers with a natural source of antioxidants that may help increase the body’s protection against free radical damage and support good health.

“To date, Swiss Premium Tea has only been marketed in a number of select markets, yet it is ranked as the third top-selling brand in the country,” said Rick Zuroweste, Senior Vice President and Chief Marketing Officer for Dean Foods, owners of the Swiss Premium Tea brand. “Added to that, tea consumption has doubled nationally over the past decade. For these reasons, we see tremendous growth and refreshment opportunities by introducing the Swiss Premium Tea brand to a national audience.”
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Summer's freshest ideas to feed your kids well

2009-06-16T09:20:00.001-04:00

(ARA) – Summertime brings out the best in family meals -- fresh vegetables and fruit, fresh-air dining and a fresh opportunity for parents to maintain their commitment to feeding their kids well.

According to a recent study by Ohio State University and published in the Journal of the American Dietetic Association, of children ages 2 to 5, less than 22 percent meet recommendations for their daily vegetable intake and for children ages 6 to 11, it’s less than 16 percent.

“With a little creative know-how, it’s easy to create summer meals that are full of veggies, value, variety and versatility,” says Sylvia Klinger, a registered dietitian, mother of two and member of the Ragu nutrition advisory panel.

Klinger offers some tips for adding more of the good stuff to your kids’ diets this summer.

* Eat out … side: Spend less time in the kitchen with quick and easy recipes like Chicken Margherita. Once the meal is ready to go, dine together on the patio, or spread a picnic blanket on your lawn for a special summer celebration.

* Nurture natural nutrition: Use the summer break to teach your kids about satisfying and nutritious meals. Bring them along to the farmers market, or take a special trip to a local farm. Let them select from among the fresh, brightly colored vegetables, then decide as family how to prepare them.

“One of the easiest ways to incorporate veggies into children’s diets is to use a great tasting tomato sauce like Ragu Old World Style pasta sauce, which provides more than a full serving of vegetables in every half-cup of sauce,” says Klinger. “It also contains vitamins A and C, anti-oxidants and lycopene. Add even more vegetables by combining with your farm-fresh suggestions for a delicious veggie pizza.”

* Skip the sweets, but delight in dessert: Keeping dinner healthy doesn’t have to mean sacrificing dessert. Take advantage of the abundance of fruits in the summer to make dessert as healthy as the main course. Slice up a juicy watermelon or freeze fruit juice in a cup with fresh fruit for your own homemade ice pops.

* Switch up summer snacking: Being out of school means kids have more free time to snack. While eating frequent, small meals is a good idea, it’s important to keep kids focused on the good stuff. Get in the habit of switching from junk food to healthy bites by preparing good-for-you snacks in advance.

For nutritious meal inspiration and delicious recipes visit www.Ragu.com.

Try these kid-friendly recipes the whole family is sure to love:

Chicken Margherita

Makes four servings. Prep time: 5 minutes. Cook time: 10 minutes.

Ingredients:

4 boneless, skinless chicken breast halves (about 1 pound)
1 tablespoon olive oil
2 cups Ragu Old World Style Margherita Smooth Pasta Sauce
4 slices fresh or packaged mozzarella cheese (about 4 ounces)
2 tablespoons thinly sliced fresh basil leaves

Directions:

Season chicken, if desired, with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Add sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil. Serve, if desired, with hot cooked penne pasta topped with additional sauce, heated.

Meatball Hero Sandwiches

Makes four servings. Prep Time: 10 minutes. Cook Time: 25 minutes.

Ingredients:

1 pound. lean ground beef
1/2 cup Italian seasoned bread crumbs
1 egg
1 jar (1 pound,10 ounces.) Ragu Old World Style Sweet Tomato Basil Pasta Sauce
4 Italian rolls (about 6 inches long each), halved lengthwise
1 cup shredded mozzarella cheese (about 4 ounces)

Directions:

Combine ground beef, bread crumbs and egg in medium bowl; shape into 12 meatballs. Bring Pasta Sauce to a boil in 3-quart saucepan over medium-high heat. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve meatballs and sauce in rolls, topped with cheese.

Courtesy of ARAcontent

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Richard Blais One-Day Only Interactive Cooking Demonstration

2009-06-09T22:27:00.001-04:00

Variety Playhous, Saturday, June 27
Tickets on Sale Now

Renowned chef and culinary designer Richard Blais is bringing the heat to Variety Playhouse on Saturday, June 27, 2009 for an interactive cooking demonstration that is sure to dazzle food lovers and aspiring chefs everywhere. Atlanta-based Chef Blais, creative director of FLIP Burger Boutique and a finalist on season four of BRAVO’s “Top Chef,” is known for his playful sense of humor and extreme cooking techniques.

During this atypical cooking demonstration, where audience participation is encouraged, Blais – with the help of his trusty cooking crew known as the “Trailblaisers” - will prepare a three-course meal and discuss molecular gastronomy and the future of dining.

Blais will also share his expertise on stage with all the gadgets and elements (including liquid nitrogen) that have helped him solidify his place as one of the most innovative and creative chefs today. Blais will also give insider tips and advice on how to use molecular gastronomy at home.

This high-energy cooking demonstration in a theater setting will feature a large projection screen so not a single step is missed. Several lucky audience members will be invited on stage to participate and sample the cuisine. There will be opportunities to ask questions throughout the demonstration. Visit http://www.variety-playhouse.com/ for more information.

WHAT: Richard Blais: Cooking Demonstration
WHEN: Saturday, June 27, 2009
TIME: 3 p.m.
WHERE: Variety Playhouse
1099 Euclid Ave
Atlanta, GA 30307

TICKETS: Tickets cost $25 and are available online at www.ticketmaster.com, www.variety-playhouse.com or at the Variety Playhouse Box Office.
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Please picky eaters with kid-friendly favorites

2009-06-08T10:17:00.003-04:00

(ARA) - What’s the best way to get picky eaters to enjoy good-for-you foods? Get kids involved in preparing meals and snacks. Experts agree that when children lend a hand (or two) in meal preparation, they are much more likely to eat what they’re proud to have helped make.

One food that pleases even the pickiest of eaters is California Raisins. Raisins are a family-favorite snack and tasty addition to recipes that can help add to a child’s recommend fruit servings. Just 1/4 cup is a serving of fruit for adults and children older than 4 years, which make raisins a convenient and delicious way to add flavorful fruit to any recipe.

Start the day off right with a wholesome breakfast of whole grain pancakes with California Raisins and bananas topped with Cinnamon-Raisin Syrup. The batter for these No-Mess Banana Nut Pancakes is made in a zip-top bag and is easily mixed together by kids’ own hands, with the advantage of letting children have mess-free fun helping out in the kitchen.

Or, for a tasty treat the whole family will enjoy, bake up a batch of healthful Chewy Oatmeal Raisin Cookies then have kids help squish low-fat ice cream between the cookies for a yummy ice cream sandwich. For even more fruit and fun, try rolling the edges of the ice cream sandwich in California Raisins.

For more delicious, kid-friendly and budget-wise recipe ideas, along with nutritional information, visit www.LoveYourRaisins.com.

No-Mess Banana Nut Pancakes with Cinnamon-Raisin Syrup
Cost per serving: $.96
Makes four to six servings

Prep time: 10 minutes
Cook time: about 10 minutes total

Pancake Ingredients:
1 large ripe banana
2 cups whole grain pancake mix
1 cup fat-free milk
1/2 cup California Raisins
1/4 cup maple syrup
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Cinnamon Raisin Topping Ingredients:
1/2 cup maple syrup
1/4 cup California Raisins
1/4 teaspoon cinnamon

Directions:
Place banana in a large resealable bag and squeeze well to mash. Add remaining pancake ingredients; seal and squeeze to mix well. Snip a small corner off the bag and squeeze batter onto a large hot griddle coated with nonstick cooking spray to make circles or squiggles. Cook over medium heat for about 3 minutes on each side, until lightly browned. For topping, combine ingredients in a small bowl; microwave on high for about 30 seconds or until warm.

Chewy Oatmeal Raisin Cookie Ice Cream Sandwiches
Cost per sandwich: $.51
Makes 18 ice cream sandwiches

Prep time: 15 minutes
Cook time: 10 to 12 minutes

Ingredients:
1 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/4 cups California Raisins, divided
2 to 3 tablespoons hot water
1/4 cup heart healthy vegetable spread, softened
2 eggs
1 1/2 cups brown sugar
3 cups old fashioned oats
1 1/2 quarts light vanilla ice cream or fat-free frozen yogurt

Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

Measure flour, cinnamon, salt, soda, ginger and cloves into large mixing bowl. Mix well and set aside. Combine 3/4 cup raisins and hot water in food processor or blender. Process until smooth. Add spread, eggs and brown sugar and process until light. Turn into flour mixture and mix well. Stir in oats and remaining 1 1/2 cups raisins just until combined. Drop by tablespoonfuls onto baking sheets and flatten slightly. Bake for 10 to 12 minutes. Cool completely.

Spoon about 1/3 cup ice cream onto each of nine cookies and top with remaining cookies. Wrap individual sandwiches in plastic wrap and store in the freezer.

Courtesy of ARAcontent

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Helping kids stay strong during the summer months

2009-06-06T20:48:00.003-04:00

(ARA) - Summer meals may taste great, but many also lack some of the essential nutrients kids need, especially when it comes to building and maintaining strong bones.

With more than 90 percent of girls and 75 percent of boys ages 9 to 13 not getting the daily recommended 1,300 milligrams of calcium for their age group, according to the National Osteoporosis Foundation, the need is greater than ever for parents to ensure their kids are developing strong bones for life. The good news is some simple, easy-to-take steps can make a big difference when it comes to building strong bones.

Providing kids with bone-healthy food options is one easy step parents can take. These foods include not only those rich in calcium, but also those that contain prebiotic fiber, a non-digestible soluble fiber that can help significantly boost calcium absorption. One popular prebiotic fiber available in a variety of food products is NutraFlora. Parents can easily spot foods fortified with NutraFlora, by looking for the NutraFlora green leaf logo.

“One way parents can help ensure kids get and absorb the calcium they need is to make recipes that incorporate calcium-rich and prebiotic-fortified ingredients,” says Dr. Coni Francis, a registered dietitian with GTC Nutrition. “This can be particularly important during the summer when kids are not getting balanced breakfasts and lunches at school.”

One great option for summer breakfasts and snacks is a quick and easy yogurt parfait, which includes calcium-rich yogurt, as well as cereal fortified with prebiotic fiber. This bone-healthy recipe is even easy enough for kids to make themselves.

Yummy Yogurt Parfait

Recipe developed by GTC Nutrition.

Ingredients:

6 ounce package peach Horizon Organic Yogurt
Snack-size can diced peaches in fruit juice
1 teaspoon wheat germ
1/4 cup Barbara’s Bakery Organic Wild Puffs cereal

Preparation:

Drain peaches. Layer a parfait glass or other glass with yogurt, peaches, wheat germ and cereal. Use cereal for top layer of parfait (fresh fruit can be substituted).

In addition to consuming and absorbing adequate amounts of calcium, kids need regular exercise to ensure a lifetime of strong bones. Similar to muscles, bones become stronger through regular activity, and the warm summer months are a great time for kids to increase their activity levels.

To learn more about building and maintaining healthy bones visit www.nutraflora.com or www.nof.org.

Courtesy of ARAcontent

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Tips For Eating Better On A Budget

2009-06-01T11:55:00.001-04:00

(NAPSI)-There's good news for those looking for an economical way to offer their family a healthier diet. Healthy eating doesn't have to be expensive. It's possible to buy a cart full of healthy items without breaking the bank.

Think in terms of nutrition per dollar and the nutrition "powerhouse" in the diet is fruits and vegetables. They offer higher vitamin, mineral and fiber content per calorie compared to just about everything else you can eat! Fruits and veggies, including 100 percent juice and beans, provide both nutrition and great taste, making them a great value for your food dollar.

Canned, frozen and dried fruits and vegetables are as nutritious as fresh because they are processed quickly after harvest, locking in their flavor and nutrients. They are also very wallet friendly. But don't skip the fresh produce aisle! Fresh fruits and veggies are still less expensive than other foods when compared by price per serving and nutrition per dollar.

In fact, fruits and vegetables are probably the cheapest form of health insurance you can buy. Eating them may help reduce the risk of obesity and many diseases. Everyone can benefit from eating more fruits and vegetables, so fill at least half of your plate with them at every meal. They're budget friendly and good for your health.

Crazy Curly Broccoli Bake is a kid-friendly, veggie-centric comfort food that's inexpensive to make.

For more healthy and delicious recipes and a Video Center that takes you step by step through the process of selecting, storing and preparing many different varieties of fruits and vegetables, visit www.fruitsandveggiesmorematters.org.

Crazy Curly Broccoli Bake

Ingredients:

1½ cups whole wheat corkscrew pasta, dry

3 cups broccoli, frozen, chopped

1 10.5-oz. can low-fat cream of broccoli soup, condensed

½ cup skim milk

2 tablespoons plain breadcrumbs

¼ teaspoon salt-free seasoning blend

Instructions:

Preheat oven to 350°F. Cook pasta according to package directions. Place frozen broccoli in large microwave-safe dish and cook for 2 minutes on HIGH. Coarsely chop cooked broccoli. Mix soup with skim milk, and add to chopped broccoli. Add cooked pasta and mix. Top with bread- crumbs and seasoning blend. Bake in oven for 10-15 minutes until heated through.

Serves: 6

Nutrition Information per Serving: Calories: 164, total fat: 2.2g, saturated fat: 0.6g, % of calories from fat: 11, protein: 8g, carbohydrate: 31g, cholesterol: 2mg, dietary fiber: 5g, sodium: 351mg

By Elizabeth Pivonka, President, Produce for Better Health Foundation

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The Caffeine Conundrum

2009-05-30T08:53:00.001-04:00

(NAPSI)-Here's eye-opening news for many mothers-to-be: Experts at the American Dietetic Association address the question of whether pregnant women can safely drink coffee in a new book.

"Expect the Best: Your Guide to Healthy Eating Before, During, & After Pregnancy" (John Wiley & Sons, Inc.), by registered dietitian Elizabeth M. Ward, gives practical advice based on the latest scientific research about the relationship between diet and pregnancy.

"As a registered dietitian and a mother of three, I know how difficult it is to wade through all of the news regarding diet and pregnancy," Ward says.

Caffeine is a stimulant that slightly increases blood pressure and heart rate. Nevertheless, "most experts agree that a small amount of caffeine each day is safe during pregnancy," says Ward. "A more important issue is that drinking too many beverages with caffeine may crowd other more nutritious choices, such as milk and 100 percent juice, out of your diet, so choose wisely," Ward recommends.

The book provides a list of nearly 65 foods and their caffeine content, plus numerous recipes for healthful and tasty meals, drinks and snacks during pregnancy.

Here's a way to get the taste of a coffee shop beverage without all the caffeine and get some much-needed nutrients, such as protein and calcium, in the process.

Mocha Java Smoothie

Makes 1 serving

1 tablespoon warm water

1 teaspoon decaffeinated instant coffee granules

1 cup 1% low-fat milk

2 tablespoons fat-free chocolate syrup

1 ice cube

Dissolve coffee granules in the warm water, then place in a blender or food processor. Add milk, chocolate syrup and ice cube. Blend on high speed for 1 to 2 minutes, or until frothy. Pour into tall glass and drink immediately.

Per serving: Calories: 211; Total fat: 3 grams; Saturated fat: 2 grams; Trans fat: none; Cholesterol: 12 milligrams; Sodium: 135 milligrams; Carbohydrates: 38 grams; Dietary fiber: 1 gram; Protein: 9 grams; Calcium: 300 milligrams; Iron: 1 milligram

The book is available at bookstores and online retailers and from the American Dietetic Association at www.eatright.org. Click on "Shop."

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Free Donut at Dunkin' Donuts to Celebrate National Donut Day June 5

2009-05-28T09:39:00.001-04:00

/PRNewswire/ -- Dunkin' Donuts, America's all-day, everyday stop for coffee and baked goods, is marking National Donut Day with a sweet nationwide offer to help Americans celebrate the joy and fun of donuts. On June 5, 2009, participating Dunkin' Donuts restaurants throughout the country will give every customer a free donut of their choice, with the purchase of any beverage, limit one per customer.

Also on National Donut Day, Dunkin' Donuts will announce the winner of its first-ever "Create Dunkin's Next Donut" contest. From nearly 130,000 donut contest creations submitted online, one of 12 finalists will win a $12,000 grand prize and have their winning donuts sold in Dunkin' Donuts locations throughout the country. Americans can vote for their favorite finalist online at www.dunkindonuts.com/donut.

National Donut Day, held the first Friday of June each year, was started by the Chicago Salvation Army more than 70 years ago. According to Dunkin' Donuts' Brand Marketing Officer Frances Allen, the day holds particular relevance in 2009. "From office meetings to Sunday get-togethers, donuts are one of those foods that lift people's spirits and bring genuine delight to any situation. And now more than ever, Americans are seeking those small moments of happiness," she said. "We hope our free donut offer will create an opportunity for people to celebrate donuts and bring some extra happiness to their day."

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Because You're A W-O-M-A-N

2009-05-27T08:56:00.001-04:00

(NAPSI)-You shuttle the kids to school, do the dishes, help with the homework, handle the company's high-profile accounts, pick up the dry cleaning, hit the supermarket, cook a hot supper and tuck everyone in at night. No, this isn't "Survivor Suburbia"...it's your life. Isn't it time you think about yourself, too?

Women have different nutritional requirements during life's various stages. In adolescence, extra calcium helps healthy bone growth. Childbearing years need iron and folic acid, while seniors need monounsaturated fats and soy foods that keep heart disease and certain cancers at bay.

Fortunately, there are delicious foods for every stage. In fact, if you eat wholesome natural foods rather than overly processed foods, you can justify just about anything. Craving a gooey wedge of Brie? Go ahead, it's great for your bones. Salivating over a juicy steak? Dig into that iron. Ogling another can of California Ripe Olives? Go for it. Just remember, all things in moderation.

Grilled Flank Steak With Avocado And Olive Salsa

1 cup finely diced red onion (⅛ inch)

¼ cup red wine vinegar

2 Tbsp. olive oil

2 Tbsp. chopped tarragon

1 Tbsp. chopped thyme

1½ tsp. kosher salt

½ tsp. ground black pepper

1 medium avocado, diced (½ inch)

1 cup California Black Ripe Olives, halved

1 cup sweet 100 tomatoes, halved

1½ lbs. flank steak

In a shallow baking dish, combine red onion, vinegar, oil, tarragon, thyme, 1 teaspoon of salt, and pepper. Set aside. Spoon ⅓ cup of the red onion mixture into a small mixing bowl. Gently toss in avocado, California Black Ripe Olives and tomatoes and set aside. Place flank steak in baking dish with remaining onion mixture and set aside to marinate for 30 minutes. Season flank steak with remaining salt and grill over medium-high heat for 6-8 minutes on each side. Transfer to a clean cutting board and allow to rest for 2-3 minutes, then slice diagonally across the grain into thin strips. Place onto serving plates and top with avocado olive salsa just before serving. Serves 4.

Visit www.calolive.org for more recipes.

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A Delicious Quick-Fix Cobbler

2009-05-21T08:57:00.002-04:00

(NAPSI)-Even better than serving up delicious food, many cooks contend, is finding an easy way to prepare it.

For example, here's a recipe for One-Bowl Peach and Blueberry Cobbler that could be the easiest cobbler you'll ever make. Simply throw all the ingredients in an oven-safe dish and top with any fruit you have on hand. The result is warm fruit comfortably nestled in soft pillows of dough. Serve with whipped cream or a scoop of vanilla ice cream.

One-Bowl Peach and Blueberry Cobbler

Prep time: 5 minutes; hands-off cooking time: 30 minutes; serves 4.

¼ cup butter, melted

1 cup buttermilk pancake mix

½ cup sugar

½ cup milk

3 cups sliced peaches (fresh, frozen or canned, such as jarred peaches in light syrup

½ cup blueberries, fresh or frozen

¼ tsp ground cinnamon (optional)

1. Preheat oven to 375ºF.

2. Select an 8 x 8-inch square ovenproof dish or a glass 9-inch pie plate for the cobbler. (If you're feeding a crowd, double the recipe and use a 9 x 13-inch baking dish.) Melt butter right in the baking dish and use it as a mixing bowl.

3. Add pancake mix, sugar and milk to melted butter. Stir with a fork until just combined. Batter will be lumpy--do not overmix.

4. Scatter peaches and blueberries evenly over batter. Lightly sprinkle cinnamon evenly on top.

5. Bake for 30 minutes or until light golden brown.

You can use apples, pears, plums or mixed berries. Frozen or canned fruit works just as well as fresh fruit in this recipe, which can be found in the book "Cooking With All Things Trader Joe's" by Deana Gunn and Wona Miniati. The cookbook features easy recipes that use everyday, budget-friendly ingredients and time-saving shortcuts.

Learn More

For more tips and recipes, visit www.cookingwithtraderjoes.com.

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Tasty summer dishes sizzle with sweet Vidalia onions

2009-05-19T08:39:00.001-04:00

(ARA) - Maybe it was helping your grandma with her favorite summer recipe or shopping with your mom at the market when the first shipment of the season arrived. No matter the memory, Vidalia onions are as versatile and delicious today as they were back then.

Vidalia onions are the original sweet onion. They are only grown in a small region in southeast Georgia and are only available in the spring and summer. Forget about the strong flavor of red and white onions that often leave odors in the kitchen for days. The sweet, mild taste of Vidalia onions makes them a great addition to any summer recipe.

"Vidalias have always been one of my favorite additions to warm-weather recipes," says "Top Chef" season five contestant Spike Mendelsohn. "Then, when my sister married a Vidalia native, I got to go down for their engagement party and see first-hand how much care the farmers put into their crop."

"When my family and I were thinking of what type of restaurant to open, we kept coming back to our favorite meals. Burgers, shakes, fries and Vidalia onion rings! What's better?" says Mendelsohn, who is executive chef and owner of Good Stuff Eatery in Washington, D.C. He shares a favorite family Vidalia recipe from his brother-in-law:

Cliff's Homegrown Vidalia Onion Petals

Ingredients for the onion petals:
4 Vidalia onions, cut into quarters
4 cups batter (recipe follows)
Canola oil for deep-frying
Salt and freshly ground black pepper to taste

Ingredients for the onion petal batter:
(This can be made one day in advance.)
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
1/2 tablespoon Old Bay seasoning
1 teaspoon ground cumin
Pinch black pepper
Pinch ground cayenne
1 cup beer
1 cup buttermilk
1 large egg, beaten

Directions:
To prepare the onion petal batter, sift 2 cups flour, salt, paprika, brown sugar, Old Bay seasoning, cumin, black pepper and cayenne into a large bowl. In a separate bowl, mix together the beer, buttermilk and egg. Slowly incorporate the dry ingredients, and whisk to prevent lumps. Refrigerate until needed. Line a metal tray with paper towels.

Heat about 3 inches oil in a large skillet until it reaches 350 F on a candy thermometer. To prepare the onion petals, toss the onions in a bowl with 1 cup flour, coating them well, and shake off the excess. Pour the batter into another bowl, and dip in the petals to coat well. Slowly add the petals one by one into the oil, making sure not to overcrowd the skillet. Cook until golden brown and crispy. Using a slotted spoon, remove the petals, and drain them on the paper towels. Season the petals with salt and pepper while still hot. Serve immediately.

"I suggest serving these with a homemade basic mayonnaise or a horseradish mayonnaise for a bit of zip," says Mendelsohn. "These onions are also great in soups, salads, sandwiches, salsas, sauces -- the list goes on and on. Just be sure not to miss them as the growing season is short."

Share your own pleasant memory of cooking with Vidalia onions and your favorite family recipe with the famous sweet treat and you could win some cash. Enter the Vidalia Onion Committee's "Sweet Times with Vidalias Recipe Contest" from May 1 to Aug. 14. To enter, visit www.VidaliaOnion.org or join the fan page on www.facebook.com. Entries must be submitted online along with a memory or short story about cooking with Vidalia onions.

Courtesy of ARAcontent

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Pillsbury Bake-Off® Contest Lets You Be the Judge!

2009-05-15T07:40:00.002-04:00

(BUSINESS WIRE)--For the first time, the 44th Pillsbury Bake-Off® Contest is opening its judging up to you, America! The country’s most prestigious cooking contest once again will have 100 finalists vying for the $1 million grand prize, but now America can help determine 10 of those final 100 recipes with the new You Be the Judge! voting, beginning May 14, 2009, at www.bakeoff.com.

The 44th Pillsbury Bake-Off® competition, set for April 11-13, 2010, at the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida, will feature two groups of recipes that will comprise the final 100 recipes—90 recipes whose creators will directly earn a spot at the competition and 20 recipes that will be placed on www.bakeoff.com for America to judge.

The 20 recipes will be posted in pairs every two weeks beginning May 14, 2009 (namely, May 28, June 11, June 25, July 9, July 23, August 6, August 20, September 3 and September 17, 2009) where the dishes will be judged. Voting is limited to one vote per person per each pair of recipes. Voters must be registered members of www.pillsbury.com and 18 years of age or older as of May 1, 2009, to participate.

“Through the years, we’ve received many calls from people asking how they can be a judge for the contest, so we thought it would be fun to have people get involved and help us decide which recipes should move on to Orlando and compete for the million-dollar grand prize,” said Kim Anderson, Pillsbury Bake-Off® Kitchens Manager.

The recipe from each pair that receives the most votes will earn a spot in the Bake-Off® finals on April 12 in Orlando, where 100 home cooks will compete side-by-side at 100 mini-kitchens. You Be the Judge! voting for the tenth and final pair ends on October 1, 2009 at 11:59AM CDT. The 100 recipes competing for $1 million at the competition will be announced mid-October 2009.

The 44th Pillsbury Bake-Off ® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company and will award more than $1.1 million in cash, prizes and trips.

From early January through mid-April 2009, home cooks entered their original recipes in one of four recipe categories: Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. Entrants had to use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.

The primary list featured returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake!™ Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Refrigerated Crescent Recipe Creations® flaky dough sheet and Thin Pizza Crust were new products on the primary list.

The secondary list featured Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Stick Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate were new eligible ingredients also on the secondary list.

Recipe entries are judged on taste, appearance, creativity, and consumer appeal. For the 44th contest and You Be the Judge! voting official rules, visit www.bakeoff.com.

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Money-Saving Advice: Tips for Clipping Coupons Online

2009-05-14T12:50:00.001-04:00

(SPM Wire) A tried and true way to save money in a tough economy is clipping coupons. Because of the Internet, however, a savvy consumer no longer has to wield a pair of scissors in order to reap rewards.

The popularity of online coupons is on the rise and the Better Business Bureau (BBB) is advising consumers on how to identify a deal while avoiding deceptive offers.

Indeed, the number of American adults using online coupons rose by 39 percent to 36 million between 2005 and 2008, according to a survey conducted by Simmons/Experian Research and Coupons, Inc. The survey also found that online users account for nearly one-quarter of the total 148 million consumers who use coupons.

"We're all looking for ways to save money and redeeming online coupons is growing in popularity as a result," said Steve Cox, BBB spokesperson. "Some coupons, however, are not as great a deal as they may appear and consumers should use caution when clicking on coupons online."

The BBB is offering some helpful advice on redeeming online coupons:

* Check to see if the coupon is being offered directly by the store or by a third-party, such as a partner or affiliate. If it is via a third-party, they might ask for additional info or require that the consumer sign up for additional services to redeem the coupon. If so, BBB recommends using extreme caution before divulging any personal information and consumers can check the company out, free of charge, at www.bbb.org.

* Coupon clickers should be wary of pop-up ad coupon offers that require you to immediately click to redeem. Clicking on the ad may automatically sign the consumer up for services they were not interested in receiving, causing them to be billed monthly.

* Carefully read the terms and conditions for the use of a coupon, check for the expiration date, limitations of use and whether it is an online coupon good for only online purchases or if it can also be redeemed at a physical store location.

* Because some stores are concerned about fraud related to online coupons, not all businesses are eager to redeem them. Contact the store where you wish to use the coupon directly to find out whether the coupon is being honored or not.

* Be extremely cautious if the coupon requires that the consumer call the company to redeem the value of the coupon, and/or has any requirement to give personal information.

* Don't fall for phony coupons via e-mail. Many fake coupons have been making the rounds via e-mail, and just because it may come from a friend or family member, don't assume the coupon is legitimate.

For more advice on saving money, visit www.bbb.org.

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Dietary Supplements Worth $1.3 Million Condemned and Forfeited to the United States Under Consent Decree

2009-05-11T20:21:00.001-04:00

The U.S. District Court for the Eastern District of Michigan, Southern Division, today entered a consent decree that condemns and forfeits to the United States for destruction about $1.3 million worth of dietary supplements.

“The court order is the result of efforts by the federal government to protect consumers from products for which there is inadequate information to assure that they do not present a significant or unreasonable risk of illness or injury,” said Michael Chappell, FDA’s acting associate commissioner for regulatory affairs. “It shows that the agency is prepared to use the necessary legal means to keep such products out of the marketplace.”

At the request of the FDA, U.S. Marshals seized more than 23,300 bottles of three dietary supplement products distributed by LG Sciences LLC, of Brighton, Mich. The seized products were marketed for use by body builders and distributed on the Internet and in retail stores under the names “Methyl 1-D,” “Methyl 1-D XL,” and “Formadrol Extreme XL.”

Based on laboratory tests, the FDA determined that the products contain one or more unapproved food additives and/or new dietary ingredients for which there is inadequate information to assure that the ingredients do not present a significant or unreasonable risk of illness or injury. Specifically, the condemned Methyl 1-D and Methyl 1-D XL contained 1,4,6-androstatriene-3,17-dione, also known as “ATD” or 1,4,6-etioallocholan-dione. The condemned Formadrol Extreme XL contained ATD and 3,6,17-androstenetrione (also known as “6-OXO”). Both of these substances are steroids that inhibit the activity of the enzyme aromatase and may be found in dietary supplements promoted to boost testosterone levels.

The FDA has no scientific information concerning the safety of the condemned products or their ingredients and, thus, cannot determine whether they represent a hazard to consumers. Under the circumstances, consumers who use or have used the products should discuss their use with their health care professionals.

The FDA also recommends that consumers consult their health care professionals if they have experienced any adverse events that they suspect are related to the products’ use.

Health care professionals and consumers may report serious adverse events (side effects) or product quality problems with the use of this product to the FDA's MedWatch Adverse Event Reporting program either online, by regular mail, fax or phone.

--Online: www.FDA.gov/medwatch/report.htm
--Regular Mail: use postage-paid FDA form 3500 available at: www.fda.gov/MedWatch/getforms.htm and mail to MedWatch, 5600 Fishers Lane, Rockville, MD 20852-9787
--Fax: (800) FDA-0178
--Phone: (800) FDA-1088

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Great Grill Sides

2009-05-10T08:23:00.001-04:00

(NAPSI)-Craving something different to serve with favorite grilled foods? These two salads deliver on flavor and satisfy a wide range of tastes. Sunny citrus complements grilled fish, pork and poultry. Savory potato is a delicious side to hamburger, sausage or lamb.

Sunny Citrus Salad

Serves 4

1 small bunch arugula, separated and stems removed (or use spinach)

2 heads endive, leaves separated and cores removed

2 navel oranges, peeled and segmented

1 avocado (preferably Hass) peeled, pit removed and quartered, cut into thin fan slices

2 ounces Jarlsberg or Jarlsberg Lite cheese, julienned

½ cup walnuts, coarsely chopped

Arrange equal amounts of arugula and endive in pattern across top of each plate. Place avocado fan on opposite side. Arrange citrus sections on either side of avocado. Top with cheese and walnuts.

Serve with Vinaigrette: In bowl, whisk together 2 tablespoons each canola oil and orange juice, 2 teaspoons minced red onion, ⅛ teaspoon each black pepper and dried basil.

New Potato-Cheese Salad

Serves 4

1 pound small new potatoes, cooked, cooled and quartered

1 tablespoon minced red onion

1 tablespoon red wine vinegar

1½ pounds mixed mushrooms, cleaned and sliced

2 tablespoons olive oil

2 tablespoons fresh snipped chives

2 tablespoons fresh lemon juice

½ cup shredded Jarlsberg or Jarlsberg Lite cheese

½ cup coarsely chopped walnuts

In large mixing bowl, toss potatoes with onion and vinegar. In skillet, sauté mushrooms in oil over medium heat until tender, about 2 minutes. Add chives and saute for 1 minute more. Stir in lemon juice. Divide potatoes between four plates and top with equal amounts mushroom mixture, cheese and walnuts. Serve warm or at room temperature.

Upscale your barbecue, with a variety of condiments, from the traditional (pickle relish, ketchup, mayonnaise, grilled onions) to unique (artichoke or sun-dried tomato tapanades, chipotle sauce, fruit salsas, caponata). Have a few interesting cheese choices to top burgers, steaks, chicken or fish from a creamy Boursin to piquant Spanish Gran Maestre Manchego. For those with lactose sensitivity, offer fresh Chevrai or luscious goat Brie (such as Woolwich Dairy).

For more ideas, visit www.norseland.com.

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Mars Unveils the Real Chocolate Relief Act

2009-05-08T08:45:00.002-04:00

(BUSINESS WIRE)--Americans could use some relief and are looking for reasons to smile. To help, Mars Snackfood US announced today the creation of the Mars Real Chocolate Relief Act™, a nationwide effort to bring sweet smiles to millions of Americans via free, full-sized samples of Mars real chocolate, product discounts and coupons along with the proclamation of Free Chocolate Fridays™. Now through September, Mars will give away as many as seven million full-size packages of its M&M’S®, SNICKERS®, MILKY WAY®, TWIX®, DOVE®, and 3 MUSKETEERS® brand chocolate in the United States.

TGIFCF!

As part of the campaign, every week through the end of September, Mars will give away a quarter-of-a- million full-size packages of real chocolate on Free Chocolate Fridays. Americans can claim one of 250,000 full-value coupons each Friday beginning on May 8 at 9 a.m. EST by visiting RealChocolate.com. Coupons, which will be mailed to consumers, will be distributed on a first-come, first-serve basis and are redeemable for any full-size Mars real chocolate product. The coupons will be limited to one per person, per week.

"Brands like M&M'S, SNICKERS, DOVE Chocolate, TWIX, Milky Way and 3 MUSKETEERS are loved by Americans," said Michele Kessler, vice president, Mars Snackfood US. "That's why we've created the Mars Real Chocolate Relief Act. It's our way of giving Americans a small treat during challenging times."

A Commitment to Being Real

Another reason for people to smile is that Mars remains committed to its industry-leading stance of using only 100 percent cocoa butter in its U.S. chocolate products, even in this challenging environment. As a privately-held company, Mars has the freedom to invest in the highest quality, real, authentic chocolate.

"Mars Snackfood US chocolate brands do not compromise on the purity and authenticity of chocolate by diluting it with a cocoa butter substitute," Kessler added. "Remember, if it's Mars, it's real chocolate."

Mars Helps NYC Score Some Real Chocolate Relief

Today, Mars kicked off this effort by spreading sweet smiles to more than 1 million Americans:

* In New York City, Neil Patrick Harris joined spokescandies Red and Yellow and Mars associates to announce Free Chocolate Fridays and hand out nearly 20,000 packages of candy outside of the M&M’S WORLD® store in midtown Manhattan.

“America could use a reason to smile right now,” said Neil Patrick Harris. “From New York City to Hollywood, I want to invite everyone to come down to M&M’S World in Manhattan today and help Mars and me introduce the Real Chocolate Relief Act. If you can’t make it, please go to RealChocolate.com and help spread the word about Free Chocolate Fridays. We want as many people to enjoy some sweet relief as possible.”

* Similar events, including distribution of full-sized packages of candy, were also held at the M&M’S World stores in Las Vegas and Orlando.
* A full-page print ad appeared in today’s edition of the USA Today that featured a full-value coupon for any Mars real chocolate product.

To learn more about the Real Chocolate Relief Act™, Free Chocolate Fridays™ or Mars’ commitment to real chocolate, visit www.RealChocolate.com.

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Farmers' Markets Deliver Superior Strawberry Flavor

2009-05-06T12:37:00.001-04:00

(NAPSI)-Farmers' markets are sprouting up around the country as the idea of buying fruit and vegetables directly from the person who grew them grows in popularity. Strawberries are one delicious crop available at farmers' markets. To help make the most of this tasty fruit, Argo Corn Starch offers two mouthwatering recipes:

Easy Fruit Pizza

Prep Time: 30 minutes, Cook Time: 15 minutes, Chill Time:

50 minutes, Yield: 1 (12-inch) pizza

Crust:

1 package (16½ ounces) prepared sugar cookie dough

Filling:

1 package (8 ounces) cream cheese, softened

1 jar (7 ounces) marshmallow cream

1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

Fruit and Glaze:

½ cup sugar

1 tablespoon Argo Corn Starch

½ cup orange juice

¼ cup water

2 tablespoons lemon juice

Dash of salt

2-3 cups assorted cut-up fresh fruit

1. To Make Crust: Press cookie dough into ungreased 12-inch pizza pan. Bake in a preheated 350°F oven for 15 minutes until done, but still soft. Cool.

2. To Make Filling: Mix filling ingredients in a medium bowl with an electric mixer until thoroughly combined. Spread over crust.

3. To Make Fruit and Glaze: Combine sugar and corn starch in a small saucepan until well mixed. Add orange juice, water, lemon juice and salt. Bring to a boil over medium heat, stirring constantly.

4. Boil for 1 minute. Remove from heat.

5. Cool 20 minutes in the refrigerator. Slice fresh fruit and arrange on cream filling.

6. Drizzle with glaze and chill at least 30 minutes.

Glazed Fresh Strawberry Pie

Prep Time: 40 minutes, Cook Time: 15 to 20 minutes, plus bake time of 8 minutes, Chill Time: 3 hours, Yield: 8 servings

Cookie Crust:

1½ cups crushed shortbread cookies

⅓ cup butter, melted

¼ cup chopped almonds

Filling:

2 pints (about 2 pounds) strawberries, hulled

⅓ cup water

1 cup sugar

2 tablespoons Argo Corn Starch

½ teaspoon almond extract

¼ teaspoon salt

Whipped topping (optional)

1. To Make Cookie Crust: Mix all crust ingredients. Press into a 9-inch pie pan. Bake at 350°F for 8 minutes or until lightly browned.

2. To Make Filling: Mash (or puree) enough strawberries to equal 1 cup; add water. Combine sugar and corn starch in small saucepan. Stir in mashed strawberries.

3. Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (15 to 20 minutes). Boil 1 minute; remove from heat. Stir in almond extract and salt. Cool 10 minutes.

4. Fill cooled crust with remaining whole strawberries; pour cooked strawberry mixture over berries. Refrigerate at least 3 hours. Garnish with whipped topping, if desired.

5. A baked 9-inch pie crust may be substituted for the cookie crust.

For more recipes, visit www.argostarch.com.

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Bread Breakthrough: A "Kneadlessly Simple" Technique

2009-05-05T10:49:00.001-04:00

(NAPSI)-Savoring a warm loaf of fragrant, just-from-the-oven bread can be one of life's great pleasures. Now you can experience the joys of home-baked bread using a breakthrough technique.

Taking bread making to a whole new level, award-winning cookbook author Nancy Baggett has developed a "Kneadlessly Simple" method that helps even complete novices bake bread easily in their own kitchens, with no kneading and no mess.

The secret is to allow the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread. The technique can be used to produce a wide variety of breads, from Pull-Apart Butter-Top Rolls to Easy Oat Bread and Rosemary Focaccia.

Here's an amazingly easy example to try. Don't let the length of this recipe alarm you as Baggett offers detailed instructions for best results and various rising options to fit your schedule.

"Kneadlessly Simple" Very Cherry-Streusel Coffeecake

Dough:

2½ cups all-purpose flour, plus more as needed

3 tablespoons granulated sugar

1 teaspoon salt

1 teaspoon Fleischmann's® RapidRise or Bread Machine Yeast

3 tablespoons vegetable oil

1 cup plus 3 tablespoons ice- cold water, plus more ice water if needed

Streusel and Filling:

1 cup packed brown sugar

1½ cups all-purpose flour

1 Tbsp. ground cinnamon

¾ cup (1½ sticks) butter (not margarine), melted

1 teaspoon vanilla extract

¾ cup slivered almonds, optional

1 can (21 oz.) cherry pie filling

First Rise: In large bowl, thoroughly mix flour, sugar, salt and yeast. In large measuring cup, whisk oil into water. Thoroughly stir liquid into flour, scraping down sides until thoroughly blended. If mixture is too dry to mix in all the flour, stir in just enough water to blend ingredients; don't overmoisten as dough should be almost stiff. If necessary, firm it by adding more flour. Brush or spray top with oil. Cover bowl with plastic wrap. For convenience or fullest flavor, hold dough in the refrigerator 3-10 hours if desired. Then let rise at cool room temperature (about 70° F) 8-16 hours.

For Streusel: In medium bowl, combine brown sugar, flour and cinnamon, finely crushing any sugar lumps. Stir in butter and vanilla until evenly incorporated and mixture forms small clumps. Refrigerate, covered, until firmed up and cooled, at least 30 minutes and up to a week. If cold, let warm up slightly before using. Before using, break up any large clumps.

Second Rise: Set aside 1½ cups streusel for topping. Vigorously stir remaining streusel into dough, leaving little patches of streusel throughout. Turn out dough into well-oiled 9x13x2-inch baking dish. Spread or press until evenly thick using an oiled spatula or fingertips. Spread cherry filling evenly over top. Sprinkle nuts and reserved streusel evenly over dough top. Cover baking dish with nonstick spray-coated plastic wrap. Let rise using any of these methods: For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in turned-off microwave along with 1 cup boiling-hot water; for an extended rise, refrigerate, covered, 4-24 hours, then set out at room temperature. When dough nears plastic, remove it and continue rising until dough is ½ inch below pan rim.

Baking: 15 minutes before baking time, place rack just below center of oven and preheat to 350° F. Set coffeecake on a baking sheet. Bake for 35 to 45 minutes, until top is nicely browned and a paring knife inserted in center of the dough comes out with just a few crumbs on tip (or until center registers 205-207° F on instant-read thermometer). Cool in pan on wire rack 15 minutes. Then cut into rectangles and serve warm. Yield: 1 large coffeecake, about 12 portions.

Storing: Cool completely before storing airtight in plastic or foil. Keeps at room temperature for up to 3 days and may be frozen, airtight, for up to 2 months.

Fleischmann's Yeast is offering a book with some of Baggett's many recipes. To order a copy of the book for $1 to offset shipping and handling, visit www.breadbreakthrough.com.

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Marinate your grilled fare for taste and safety

2009-05-04T11:25:00.002-04:00

(ARA) - Literally soaked in flavor, marinated foods are undeniably delicious. But did you know that marinating also makes your grilled foods safer?

Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances -- such as heterocyclic aromatic amines (HAAs or HCAs) -- form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.

But the researchers aren't just pouring water on our coals; they're coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.

Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn't labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.

If you're looking for a healthy choice, Simply Organic offers a flavor-rich line of organic marinade mixes that include Zesty Herb Marinade, Steak Marinade and Garlic and Herb Marinade. They even offer the smoky flavor of mesquite -- minus the hazards of grilling smoke -- in their Mesquite BBQ Marinade.

For safe and delicious grilling with marinades:

* Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.

* Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.

* Marinate foods in the refrigerator -- not on the counter -- in a glass, plastic, or stainless steel pan.

* Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don't baste with them during the last few minutes, don't dip your finger in the pan to taste and don't use the leftover marinade for sauce without cooking it first.

* Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that's produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.

* Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.

* Flip those burgers. Again. They'll cook faster (and produce fewer HCAs) if you turn them often.

* Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don't have the same potential to produce harmful substances that can result from unsafe cooking procedures -- but they're delicious when marinated nonetheless!

Here’s a favorite recipe so simple, yet so delicious, from the kitchen of Chef Kendall McFarland, research and development manager at Simply Organic:

Mediterranean Pasta Salad

Ingredients:

4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix

Directions:

In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.

Add olives, cheese or other vegetables if desired.

Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:

Tarragon Encrusted Salmon

Ingredients:

4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak -- minimum of 1-inch thick

Directions:

Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on fillets. Grill eight to 10 minutes or until salmon is just flaky.

Serve with sliced fresh tomatoes as a garnish.

For an online Summer Grilling Guide with many more useful tips and delectable grilling recipes, go to www.frontiercoop.com/grillingtips.

Courtesy of ARAcontent

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Simple Ways To Eat More Whole Grains And Fiber

2009-05-01T11:55:00.002-04:00

(NAPSI)-When it comes to packing a nutritional punch, whole grains are tough to top.

The United States Department of Agriculture says whole grains--which are loaded with fiber and other nutrients--may offer benefits ranging from a reduced risk of coronary disease to better weight management.

According to the International Food Information Council Foundation (IFIC), more than half of consumers are now looking at fiber content on the nutrition facts panel when they shop for food. Yet despite an increased interest in whole grains and fiber, people are still having a tough time incorporating them into their diets. Americans consume only one serving of whole grains daily, compared to the three to five that are recommended.

So why the disconnect? It may be a matter of taste.

"Most Americans aren't willing to sacrifice taste, appearance and flavor to get whole grain nutrition," said Phil Lempert, food trends expert and Supermarket Guru. "Today's consumers want whole grain and fiber products to taste as good as the refined white flour they know and love."

Lempert suggests using new Ultragrain White Whole Wheat Flour from Eagle Mills. It's all-natural, 100 percent whole wheat and delivers 30 grams of whole grains per serving and more than 4½ times the fiber of refined white flours. It's made from specially selected white wheat that is milled with a patented process to produce the fine texture, appearance and taste that consumers prefer.

For those who want to make a gradual transition to whole grains, Eagle Mills All-Purpose Flour made with Ultragrain is a good choice. It is a blend of 30 percent Ultragrain and 70 percent all-natural refined flour, and works as a cup-for-cup replacement for other all-purpose flours.

Both products can be found under the Eagle Mills brand and are great for adding fiber and whole grains to your favorite recipes. Ultragrain Whole Wheat Flour is also used in many popular consumer products, making it more available than ever.

Use these whole grain flours in your favorite recipes or try this recipe for delicate fruit-filled scones.

Apricot Pecan Scones

Prep Time: 20 minutes

Total Time: 35 minutes

Makes: 8 servings (1 scone each)

½ cup chopped dried apricots

2 tablespoons water

2 cups Eagle Mills All-Purpose Unbleached Flour made with Ultragrain

¼ cup granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

⅓ cup margarine

¼ cup chopped pecans, toasted

¾ cup heavy (whipping) cream

1 egg, beaten

1. Preheat oven to 400° F. Combine apricots and water in small bowl; let stand 15 minutes.

2. Combine flour, sugar, baking powder and salt in large bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.

3. Add cream, egg and apricots with water to dry mixture; stir just until moistened. Turn dough onto lightly floured surface. Knead 10 times or until nearly smooth. Place onto ungreased baking sheet. Pat or roll to a 9-inch circle, ½-inch thick. Cut into 8 wedges, but do not separate. Brush with additional milk; sprinkle with sugar.

4. Bake 15 minutes, or until golden brown. Immediately remove from baking sheet; carefully separate into wedges.

For more information and recipes, visit www.Ultragrain.com.

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Sweeten Summer with Cool, Refreshing Smoothies

2009-04-30T12:48:00.001-04:00

(ARA) - Warm summer days call for the perfect frosty refreshment. Try homemade fruit smoothies -- sweetened naturally with pure honey. Creating your own creamy concoctions is easy -- simply blend together your favorite fruits with ice cubes, milk or yogurt and a touch of honey. Honey is the secret ingredient to enhancing the sweet flavors of the fruits.

Blend up your own delicious smoothies with these easy tips:

* Add variety: Experiment with different combinations of fresh fruits. Try melons, berries and tropical fruits such as mangoes, bananas and pineapple.
* Make it thick: Add a few more ice cubes for a creamier mix.
* Keep it cold: Instead of using fresh fruit, use frozen fruit for a colder and thicker beverage. You can buy frozen fruit or freeze your own.
* On the go: Make smoothies ahead of time and store in the freezer.
* Prevent sticky situations: Add honey and any additional liquids to the blender first to prevent it from binding up on the frozen fruit and getting stuck.

Try these simple smoothie recipes from the National Honey Board. For more recipes and additional honey tips and information, visit www.honey.com.

Strawberry Kiwi Smoothie
Makes 2 servings

Ingredients:
1 1/2 cups fresh or frozen strawberries
1 large kiwi, peeled
1 container (8 ounces) low-fat vanilla yogurt
1/4 cup honey
12 to 15 ice cubes

Directions:
In a blender or food processor, combine all ingredients and process until smooth. Serve immediately.

Tropical Smoothie
Makes 4 servings

Ingredients:
1 1/2 cups low-fat milk
1/4 cup honey
2 medium ripe bananas, peeled
1 cup plain yogurt
1 teaspoon vanilla (Substitute vanilla yogurt for plain yogurt and vanilla, if desired.)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 ice cubes

Directions:
Combine milk, bananas, yogurt, honey, vanilla, cinnamon and nutmeg in blender or food processor; process until thick and creamy. Add ice cubes, one at a time, and blend until smooth.

Honey Breakfast Drink
Makes 4 servings

Ingredients:
2 cups milk
1/2 cup orange juice
1/3 cup honey
1/4 cup low-fat dry milk
1/4 cup wheat germ
1 large banana, peeled and sliced
4 to 5 ice cubes

Directions:
Combine all ingredients in blender or food processor and mix well.

Courtesy of ARAcontent

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Boost Your Energy With Peanuts And Peanut Butter

2009-04-29T06:12:00.000-04:00

(NAPSI)-If you have been skipping your favorite peanut and peanut butter recipes, it's time to add them back into your diet.

A handful of peanuts or a two-tablespoon serving of peanut butter remains a delicious, convenient and inexpensive way to add nutrients like protein, vitamin E, niacin, manganese, magnesium, phosphorus, folate and dietary fiber to your diet.

People still love a PB&J sandwich, peanut butter on apple slices or celery sticks, but, say the experts at the National Peanut Board, you can also use it to add flavor to any meal or snack. Whether you're on the go or powering up before or after a workout, this Fruity Peanut Butter Spread makes a great sandwich spread or a dip for fresh fruit that is sure to be a favorite of both kids and adults. To use as a dip, add extra orange juice until it's the right dipping consistency. The Blueberry Peanut Shake makes a refreshing snack:

Fruity Peanut Butter Spread

1 medium apple, quartered but not peeled

½ cup dried cherries or dried cranberries

1 cup peanut butter

¼ cup orange juice

½ teaspoon cinnamon

In a food processor, chop apple and cranberries. In a small bowl, combine peanut butter, orange juice and cinnamon. Stir apple/cranberry mixture into peanut butter mixture until combined. Cover and refrigerate.

Makes: 12 servings of two tablespoons each

Blueberry Peanut Shake

2 cups fresh or frozen blueberries

⅓ cup creamy peanut butter

½ cup ice

2 cups frozen yogurt

1½ cups whole (or low-fat) milk

Place all ingredients into a blender. Blend at high speed for 1 minute. Pour in glass and serve.

Makes: three servings of 12 oz. each

For more recipes and nutritional information, go to www.nationalpeanutboard.org.

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Summer Family Fun with Blueberries

2009-04-28T09:14:00.001-04:00

(ARA) – Summer brings warm weather, a break from school and endless hours spent outdoors with friends and family. Summer is also a time for good eating, with farmer’s markets and roadside stands brimming over with the fruits and berries of the season. Locally grown blueberries are available in most areas of the country and from all reports, this year’s supply is excellent.

Blueberries are the perfect grab ‘n’ go snack for active families, combining the best that nature has to offer: good nutrition and luscious flavor. A cup of blueberries has just 80 calories and is an excellent source of vitamin C, a good source of fiber and manganese, an essential mineral our bodies need every day. Blueberries also contain antioxidants that may contribute to good health. But there’s no need to clue the kids into the nutrition benefits of blueberries when they’re so much fun to eat.

A great summer family activity is blueberry picking at a local farm. Look for nearby pick-your-own farms or, if the drive is a bit longer, make a day trip out of it. Kids of all ages can get in on the action since blueberries grow on bushes within arm’s reach.

Once you get your berries home -- whether from the farm or the supermarket -- refrigerate in a covered container or the plastic packs they came in. A quick rinse just before using and they’re ready for action. They never need to be peeled, pitted, stemmed or chopped.

A breakfast featuring fresh blueberry pancakes is certain to be a hit. Use your favorite pancake recipe or a prepared batter and simply drop a few blueberries onto the pancakes as they cook in the pan, before flipping them over.

For a lazy summer afternoon refresher, make a tall pitcher of “Pink-and-Blueberry Lemonade.” The pink color of the lemonade happens completely naturally with the addition of a few blueberries to the fresh lemon juice and sugar. This lemonade treat can be even more fun with long spoons to pull out and eat the blueberries that float in the glass. If you don’t have fresh blueberries on hand, this special lemonade works just as well with frozen blueberries.

And throughout the year, you can surprise the kids with blueberry ice cubes to add to lemonade, apple juice or fruit punch. Just drop blueberries into an ice cube tray, cover with water or juice and freeze.

You can find more blueberry recipes and information, including a list of u-pick farms, at www.blueberrycouncil.org.

Pink and Blueberry Lemonade

1/3 cup sugar
1-1/4 cups fresh or frozen blueberries, divided
1/2 cup lemon juice

In 1-quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries and 1/2 cup water. Microwave on high until hot, about 1 minute; stir until sugar dissolves. Add lemon juice and enough water to make 1 quart; chill. Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally. Garnish with lemon slices if desired.

Yield: 1 quart or 4 (8-ounce) servings

Per serving: 94 calories, 25 g carbohydrate, 0 g fat, 1 g fiber, 20 mg vitamin C

Courtesy of ARAcontent

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P'cheen International Bistro & Pub Introduces New Spring Menu!

2009-04-27T20:03:00.001-04:00

Serving Creative Dishes Featuring Fresh, Seasonal Ingredients

P’cheen International Bistro & Pub in the Old Fourth Ward will introduce its new spring menu and wine list on Tuesday, April 28, 2009. The new menu, created by Co-owner and Executive Chef Alex Friedman, celebrates fresh, seasonal flavors with an international flare and will feature a variety of new small plates and entrees in addition to the restaurant's staple upscale pub grub favorites.

New appetizers and small plates include: ceviche mixto with Thai basil, kaffir lime, and green chili; traditional spanakopita with roasted garlic infused extra virgin olive oil; house smoked trout dip with toasted pita; and grilled merguez sausage with saute of spring mushrooms and harissa vinaigrette. The new soup and salad selection features cream of asparagus soup; bibb lettuce salad with shaved fennel, papaya, gorgonzola, and a blood orange vinaigrette; and a marinated artichoke and green been salad with crispy prosciutto, manchego, and a saffron vinaigrette. Seasonal entrée choices include: bouillabaisse with shrimp, mussels, squid, cod in a saffron fennel broth with fresh tomato, toasted baguette, and rouille; Jamaican jerk baby back ribs with stewed green beans and ginger honey roasted parsnips; and a grilled double cut pork chop with garlic artichokes, truffled hash browns and a smoked bacon vinaigrette.

Staple menu items like the risotto du jour, chef’s curry trio, grilled angus and portabella hamburger, and the Guinness beer battered fish n’ chips will still be still available.

P'cheen's desserts are created by Chocolate Pink Executive Pastry Chef Christian Balbierer.

WHEN: Launching April 28, 2009

WHERE: P’cheen International Bistro & Pub
701-5 Highland Ave.
Atlanta, Georgia 30312
404-529-8800

HOURS: Monday – Friday: 5 p.m. – 2 a.m.
Saturday: 3 p.m. – 2 a.m.
Sunday: 3 p.m. – 12 a.m.

Kitchen closes at 10:30 p.m. Monday through Saturday, 10p.m. Sunday.

WEB SITE: Visit P'cheen online at www.pcheen.com.
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Celebrate Savings And A Healthier Diet With A Pantry Staple

2009-04-27T13:49:00.002-04:00

(NAPSI)-A growing number of consumers are celebrating the fact that cooking and baking from scratch-instead of from a mix-can be just the recipe for saving money and adding important nutrients to their diets.

Cooking and baking from scratch can be very convenient if you stock your pantry with a few affordable staples. Whole wheat flour is one such staple that is drawing interest from consumers who are looking to boost the nutritional value of their favorite homemade foods, but they don't enjoy its taste, texture and appearance.

According to Phil Lempert, food trends expert and Supermarket Guru, "Today's consumers are looking for whole grain products that offer a balance of health benefits and taste. Ultragrain White Whole Wheat Flour from Eagle Mills is an example of a product that gives consumers the nutrition they need with the taste and texture they want."

Eagle Mills Ultragrain White Whole Wheat Flour is made from specially selected white wheat that is milled to the consistency of refined white flour so products are lighter in color with the taste, appearance and texture consumers know and love, but with higher levels of fiber, vitamins, minerals and antioxidants-including 30 grams of whole grains and 4 grams of dietary fiber per serving.

It can also be purchased as a blended flour under the Eagle Mills label. Made with a blend of 70 percent premium white flour and 30 percent Ultragrain flour, Eagle Mills All-Purpose Flour made with Ultragrain is intended to give consumers a middle ground as they move from refined white flour to 100 percent whole wheat flour. The blended flour works as a cup-for-cup replacement for other all-purpose flours, and provides 9 grams of whole grains per serving and two times the fiber. Look for the flours at mainstream grocery stores nationwide.

The recipe below is a great example of how a well-stocked pantry can make affordable and tasty treats with the added benefit of whole grain nutrition:

Celebration Cupcakes

Prep Time: 45 minutes

Total Time: 1 hour, 30 minutes

Makes: 20 servings

Cupcakes:

2 cups Eagle Mills® All-Purpose Unbleached Flour made with Ultragrain®

2 teaspoons baking powder

½ teaspoon salt

½ cup butter, softened

1¼ cups granulated sugar

1 teaspoon vanilla extract

2 eggs

1 cup milk

Frosting:

2 tablespoons Eagle Mills®

All-Purpose Unbleached Flour made with Ultragrain®

½ cup milk

½ cup butter, softened

½ cup granulated sugar

1 teaspoon vanilla extract

1. Preheat oven to 375° F. Line twenty 2½-inch muffin cups with paper bake cups. Set aside.

2. For cupcakes: Combine 2 cups flour, baking powder and salt in medium bowl. Place ½ cup butter in large mixing bowl. Beat with an electric mixer 30 seconds. Add 1¼ cups sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Gradually add flour mixture alternately with the milk, beating on low speed after each addition just until blended.

3. Fill each cup half full. Bake 18 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool on wire rack.

4. For frosting: Place 2 tablespoons flour in small saucepan; whisk in ½ cup milk until blended. Heat over low heat until thickened. Remove from heat. Cover and cool.

5. Beat ½ cup butter in large mixing bowl with electric mixer until fluffy. Add ½ cup sugar; beat on high speed 4 minutes. Gradually add milk mixture and 1 teaspoon vanilla; beat on low speed until combined. Beat on high speed 7 minutes, or until light and fluffy.

6. Frost cupcakes with frosting. Decorate as desired.

To learn more or for recipes, visit www.Ultragrain.com.

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Lightening Up Your Favorite Recipes

2009-04-23T10:44:00.001-04:00

(NAPSI)-Most people love the rich and creamy taste of macaroni and cheese, fettuccine Alfredo and creamy tomato soup.

Fortunately, popular creamy recipes can be made into something even better and healthier with recipe secrets from award-winning cookbook author Pam Anderson for losing weight and eating great.

The following are a few tips for creating healthy meals at home:

• Shop smart: Always keep a well-stocked pantry of flavorful but healthy items. Having several types of vinegar on hand helps to serve up a flavorful punch without adding fat or calories. Store lower-fat, high-flavor cheeses such as goat, blue, Parmesan and feta in the fridge to add flavor to any dish. A well-stocked pantry will help you to easily make the perfect recipe at home.

• Eat smarter: Eating frequently and in small amounts throughout the day may prevent you from overeating; you should never go more than three hours without eating. Before making dinner, have a predinner nibble to stop you from grazing while cooking.

• Make every cup count: You typically use your drinking milk for cooking, but why not try using evaporated milk for richer and creamier meals with more nutrition? Low-fat evaporated milk has twice the calcium and protein of low-fat drinking milk, plus it's much lower in calories than the half-and-half or cream typically added to Alfredo recipes. Heavy cream has 50 calories per tablespoon, while evaporated milk has 20 calories per tablespoon and low-fat 2 percent evaporated milk has 12.5 calories per tablespoon. Simply use one cup of evaporated milk to replace one cup of milk or cream. Try a delicious CARNATION® Evaporated Milk recipe such as Crustless Broccoli & Cheddar Mini Quiches, which are great as an appetizer or with a salad for a light meal.

Crustless Broccoli & Cheddar Mini Quiches

(Makes 12-16 quiches)

Ingredients:

1 can (12 fl. oz.) NESTLE® CARNATION® Evaporated Lowfat 2% Milk

3 large eggs, beaten

2 tablespoons all-purpose flour

¼ teaspoon salt

¼ teaspoon ground black pepper

2 cups (8 oz.) shredded mild or sharp cheddar cheese

2 cups chopped, frozen broccoli, thawed and drained

½ cup chopped red bell pepper

Directions:

PREHEAT oven to 350° F. Grease and lightly flour twelve 2½-inch muffin cups.

WHISK evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon ¼ to ⅓ cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.

BAKE for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

*NOTE: Number of quiches that you get will depend on the size of your muffin cups. Bake time may need some adjusting.

Nutrition facts per serving: 120 cal, 7 g total fat (5 g sat fat), 80 mg chol, 220 mg sodium, 6 g carbo, .5 g fiber, 8 g pro, 15% Daily Value vitamin A, 35% Daily Value vitamin C, 2% Daily Value iron, 25% Daily Value calcium

For more recipe ideas, visit TheCookingMilk.com.

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Celebrate Earth Day: Save Seafood

2009-04-22T08:35:00.001-04:00

/PRNewswire/ -- As the world celebrates Earth Day 2009 on April 22, more people than ever are actively looking for ways to protect and preserve the world we live in. Not surprisingly, sustainability of our seas is gaining increased attention.

The American Heart Association (AHA) recommends eating a variety of seafood at least twice a week to maintain a healthy heart. But that recommendation presents a problem. If everyone were to eat a mere 39 pounds of seafood per year, seafood could quickly become a scarce natural resource.

Overfishing - catching fish faster than they can reproduce - is a potential threat to our environment. Only so many fish swim in the sea. So what can be done to protect this valuable resource? One practical solution is to support sustainably-sourced seafood.

Sustainable seafood is fished or farmed in ways that protect the existence and health of the species and the surrounding ecosystem. "If the seafood industry and consumers who purchase seafood give high priority to sustainability, we will have sufficient resources through aquaculture (farmed seafood) and wild-caught seafood to meet the increased demand that eating seafood twice a week requires," said Daryl Miller, WorldCatch senior marketing manager. "By making a commitment to buying and enjoying sustainable seafood, Americans can help ensure that future generations will continue to enjoy the benefits of this marvelous and nutritious natural resource."

One way consumers can quickly determine if seafood is sustainable is by looking for sustainability seals on the fresh or packaged seafood that they purchase in grocery stores. When these seals are present, they can be assured that they are making responsible seafood choices.

WorldCatch uses two such seals on their sustainably-certified products. The first seal, from the Marine Stewardship Council (MSC), is a blue ecolabel with the diagram of a fish. It identifies sustainable, wild-caught seafood. The second seal, from the Aquaculture Certification Council (ACC), is a blue circular label that is found on farmed seafood that conforms to the "Best Aquacultural Practices."

WorldCatch frozen seafood offers a win-win proposition. They aim to use sustainable seafood sourcing practices and their ready to cook products are delicious. The company's line-up of all-natural, easy-to-prepare, chef-inspired seafood products includes Salmon Burgers, Shrimp Scampi, Coconut Shrimp, and Crab Cakes.

"Americans are increasingly appreciating seafood's inherent health benefits, like lean protein and Omega-3's," said Miller. "Frozen seafood offers the benefit of longer shelf life than fresh. And, WorldCatch products offer greater convenience and value than plain seafood because they are already sauced or seasoned, which means shoppers don't have to find and purchase recipe ingredients. Products come ready to cook right from the package."

This Earth Day, WorldCatch is encouraging consumers to start a healthy, environmentally-friendly new habit. "Enjoy eating delicious WorldCatch seafood meals," suggests Miller, "and at the same time gain the satisfaction of knowing that you're working toward the goal of seafood twice a week while supporting more sustainable seas."

In honor of Earth Day, enjoy this delicious recipe courtesy of WorldCatch. For more information, visit www.WorldCatch.com.

Aloha Salmon Burgers
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 4 servings
Ingredients

1 package MSC Certified WorldCatch Wild Alaskan Salmon Burgers (SeaPak
Salmon Burgers may be substituted)
1/4 cup teriyaki sauce
1 small can pineapple slices, drained
4 slices red onion
4 slices Swiss cheese (if desired)
4 leaves green leaf lettuce
4 hamburger buns

Directions

PREHEAT grill to medium-high heat.
GRILL salmon burgers according to package directions brushing periodically
with teriyaki sauce. Grill pineapple slices until slightly browned and
warmed through. Remove both from grill. Lightly toast hamburger buns on
grill.
PLATE by placing salmon burger on toasted bun and topping with pineapple
slice, lettuce, onion and Swiss cheese.
SERVE immediately.

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Grilling With Seasonal Fruits

2009-04-20T10:01:00.001-04:00

(NAPSI)-Grilling is one of the most popular ways to entertain at home, but have you thought of preparing dessert on the grill?

For a light, refreshing dessert, pair the lively flavors of seasonal fruits with lime juice, grated gingerroot and the mellow taste of olive oil in Lime-Ginger Grilled Fruit. Pineapple, pear and apple chunks are tossed in a sweet marinade and grilled, then mixed with oranges, mango, kiwis, berries or other seasonal fruit favorites. Family and guests will appreciate this delightful departure from traditional fruit compote.

Lime-Ginger Grilled Fruit

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

3 teaspoons grated lime peel

3 tablespoons lime juice

1 tablespoon brown sugar

2 tablespoons extra virgin olive oil or other olive oil

3 teaspoons grated ginger root

2 (¾-inch-thick) slices fresh pineapple

1 Bosc or D'Anjou pear

1 large crisp apple

2 navel oranges, peeled and coarsely chopped

1 mango, peeled, pitted and diced

1½ cups blueberries or blackberries

1½ cups coarsely chopped hulled strawberries

1 kiwi fruit, peeled, cored and cut into pieces

⅓ to ½ cup powdered sugar

1. Heat grill to medium direct heat. Blend 1 tablespoon lime juice and brown sugar in small bowl to dissolve sugar. Blend in olive oil, 1 teaspoon lime peel and 1 teaspoon gingerroot. Peel and core pear and apple; cut each into quarters.

2. Brush pineapple, pear and apple lightly with olive oil mixture. Place fruit on grill. Grill 5 minutes; brush with remaining olive oil mixture; turn and grill 4 to 6 minutes longer. Remove from grill. Coarsely chop grilled fruit into bite-size pieces.

3. Place grilled fruit, oranges, mango, blueberries, strawberries, kiwi, remaining 2 tablespoons lime juice, ⅓ cup powdered sugar, remaining 2 teaspoons lime peel and 2 teaspoons gingerroot in large bowl; toss lightly to mix. For best flavor, cover and refrigerate at least 2 hours to allow flavors to blend. Serve in bowls or over sponge cake cups or cake, if desired. Makes 10 to 12 servings.

For more recipes, visit www.aboutoliveoil.org.

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Palate-Pleasing Plates That Save Cents

2009-04-17T12:53:00.001-04:00

(NAPSI)-Looking for meals that bank on flavor while saving cents? You can find a repertoire of recession-proof and nutritious recipes online at a new section of the Idaho Potato Commission's Web site called Watching Waistlines & Wallets: www.idahopotato.com/waistlines_wallets.

One of the key ingredients in each recipe is an Idaho® potato. An average 5.3-ounce spud has only 110 calories, contains zero fat and cholesterol and is packed with nutrients including 45 percent daily value of vitamin C, nearly twice as much potassium as a banana, fiber, protein, vitamin B6 and complex carbohydrates. At about 25 cents per potato, that's a lot of nutritional bang for your buck--and even better, your quarter.

Twice-Baked Idaho® Potatoes with Sausage & Cheese

Servings: 8

8 large Idaho® potatoes, scrubbed

2 teaspoons olive oil (optional, for a softer-skinned potato)

12 ounces ground turkey sausage

1 cup skim milk

1 stick (½ cup) margarine or butter

½ teaspoon salt (optional)

pinch white pepper (optional)

¼ cup chopped chives (optional)

1 8-ounce package reduced-fat, shredded cheddar cheese

Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50-60 minutes or until they yield to gentle pressure. While the potatoes are baking, cook the turkey sausage. Drain the sausage, crumble it and set aside. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-size bowl, leaving a shell about ¼-inch thick all around. Using a potato masher, mash the potato flesh. In a small saucepan over medium heat, heat milk until hot, but not boiling. Add milk to potato a little at a time, mashing it together each time. Mix in butter and mash all until smooth. Add salt, white pepper and chives, if desired, and mix together thoroughly. Stir in the shredded cheese and sausage. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet, sprinkle with Parmesan cheese, if desired, and bake for 18-20 minutes or until hot.

Estimated Nutritional Analysis per Serving: 476 calories, 21 g fat, 48 g cholesterol, 738 g sodium, 18 g protein, 53 g carbohydrates

More Recipes

For more recipes, visit www.idahopotato.com/recipes.

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Great Dinners Start on the Grill

2009-04-16T13:48:00.002-04:00

(ARA) - Dinnertime is a lot more fun as the grilling season gets under way and aromas of sizzling food fill the air. In fact, there’s a good case to make for cooking the whole dinner on the grill.

This time of year, supersweet corn from Florida ranks high on the list of delectable grillables -- and, like grilling, corn on the cob is just plain fun.

Ready for the Grate
Some cooks grill corn ears in their husks. But Cheryl and Bill Jamison, authors of "The Big Book of Outdoor Cooking and Entertaining," prefer to “flame sear” ears stripped of their husks. “You get a much deeper taste,” they say. Their basic recipe calls for basting the ears with melted butter as they grill over a medium fire. At the end comes a sprinkle of flaky sea salt. While the corn is cooking, throw chicken breasts, steak, pork tenderloin or sausages on the fire. Everything will be done at about the same time.

One easy idea from Diane Morgan, author of "Dressed to Grill: "Rub corn ears with a basting sauce like her zesty Hotlips Chili Butter (recipe below) and grill them alongside skewered chicken and bell pepper chunks. Then relax and chat while dinner takes care of itself.

Dual-use Rubs and Marinades
There’s no end to the marinades, slathers, basting sauces and rubs that make corn and other meal components taste fabulous. For instance, whip up a Greek-style marinade of olive oil, fresh lemon juice, garlic and oregano -- brush the mixture on skewers of pork chunks, corn rounds and zucchini that very conveniently add up to a meal.

For a great chicken and corn dinner, coat cutlets and ears with melted butter, olive oil or nonstick cooking spray. Sprinkle with a Southwest seasoning blend (or salt, pepper cumin and oregano) and head for the grill.

Many marinades and rubs are added before grilling so that the foods and flavorings will really bond. But freshly chopped herbs such as parsley or basil are best added after grilling the corn with just a light coating of oil -- that way, they’ll stay fresh and green. When a marinade like barbecue sauce might burn, basting at the halfway point is the right choice.

Grill Once, Eat Twice
As long as you’re grilling, why not cook extra? Serve corn on the cob tonight and refrigerate the leftover ears. The next night, scrape off the nicely caramelized kernels and toss with a few other ingredients for a distinctive salsa to go with your leftover grilled chicken, pork or other protein.

The Jamisons suggest combining the grilled kernels with diced red bell pepper, red onion and a bit of corn oil. They flavor the salsa with lime juice and salt and, just before serving, fold in diced avocado.

Grilled corn kernels can be used in lots of other ways. Sprinkle them into salads or soups, or add to shrimp or chicken salad destined for a wrap.

Supersweet Corn Care
Supersweet corn from Florida is in markets until June. Today, you may find corn in or out of the husk with kernels of yellow, white or both (bi-color) -- all of it has the same deliciously sweet flavor. Make sure you store the corn in your refrigerator to keep it fresh and sweet. For information on how to keep your corn fresh, visit FreshSuperSweetCorn.com/storage.

Grilled Corn with Hotlips Chili Butter
Serves six

1/4 cup butter, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon sugar
Pinch ground red pepper
6 ears fresh supersweet corn, husked

Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.

Corn and Pork Skewers
Serves four

3 ears fresh supersweet corn, husked
12 ounces pork tenderloin or boneless, cooked chicken breasts
2 small zucchini
2 small sweet red bell peppers
1/4 cup olive oil
2 tablespoons lemon juice
4 teaspoons oregano
2 teaspoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces. In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, eight to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for eight to 10 minutes, turning often.

For more delicious grilled corn recipes, visit www.FreshSuperSweetCorn.com/recipes.

Courtesy of ARAcontent

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Peanut Butter: High-Value Superfood

2009-04-14T11:48:00.001-04:00

(NAPSI)-Want to spread the value in your meals and snacks and boost your protein and nutrients? Spread peanut butter. The benefits of peanut butter are clear when you compare cost per serving.

For instance, just two spoonfuls of peanut butter-a serving about the size of a ping-pong ball-costs around 13 cents but has just as much protein as a glass of milk (24 cents per serving) and more than a hot dog (56 cents per serving).

In addition to packing plenty of protein, researchers using data from the U.S. Department of Agriculture found that people who eat peanuts and peanut butter regularly take in many more nutrients-including vitamin E, magnesium, iron, zinc, folate and fiber-than those who don't. Plus, peanut butter provides good fats that lower cholesterol, according to researchers from Penn State.

One delightful way to up your protein and nutrients for less with peanut butter is with this recipe, which can healthfully feed a family of four.

Peanutty Vegetable Medley

2 teaspoons peanut oil

1 large onion, chopped

2 cloves garlic, minced

1 can (8 oz.) tomato sauce

½ cup water

2 teaspoons chili powder

½ teaspoon salt

1 cauliflower (about 2½ pounds), broken into large florets

2 carrots, cut into ½-inch slices

1 green pepper, cut into 1½-inch pieces

⅓ cup creamy peanut butter

8 ounces couscous, pasta or rice, cooked

In a 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, 3 to 5 minutes or until onion is translucent. Stir in tomato sauce, water, chili powder and salt. Add cauliflower, carrots and green pepper; bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in peanut butter. Cover and simmer 5 minutes longer or until vegetables are tender. Serve with couscous, pasta or rice.

Makes 4 servings.

You can find more recipes and information about the nutrition in peanuts and peanut butter from the experts at The Peanut Institute. Look online at www.peanutinstitute.org or call (888) 8PEANUT.

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Potatoes Pack a Hearty Punch

2009-04-06T20:18:00.002-04:00

(ARA) - It’s no secret that heart disease remains the leading cause of death in America, where one in every three Americans is at high risk, according to the American Heart Association. Sadly, most people don’t know about the risk.

If that thought doesn’t get your heart pumping, this will: Potassium, like that found in potatoes, may help lower diastolic blood pressure. Potatoes with skin are a good source of potassium, a nutrient that can help reduce the risk of high blood pressure and promote heart health. In fact, a recent study from Deakin University found that increased potato consumption was associated with a decrease in diastolic blood pressure, likely due to the potassium content of potatoes.

Potassium is an electrolyte that’s necessary to keep a normal balance of water inside and outside of the body’s cells. It also plays an essential role in nerve stimulation and the contraction of muscles, including the heart muscle.

Take it to heart
Simple lifestyle modifications, such as maintaining a healthy body weight and choosing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke.

“When I want to do something good for my heart -- I reach for potatoes,” says Devin Alexander, host of Healthy Decadence with Devin Alexander. “Research indicates that keeping weight down and eating a diet high in potassium is important to heart health. As a good source of potassium that is naturally fat-free and contains only 110 calories, potatoes fit the bill.”

One medium potato with the skin contains 620 mg of potassium. That’s 18 percent of your daily requirement. In fact, potatoes rank highest for potassium among the top 20 most frequently consumed raw vegetables and the top 20 most frequently consumed raw fruits -- yes, even more than bananas.

As an added benefit, diets high in potassium-rich fruits and vegetables may also help maintain lean body mass and bone-mineral density as we age, according to research published in the American Journal of Clinical Nutrition.

So, how do you perk up your basic potato?

* Add spicy salsa and low fat sour cream
* Top it with vegetarian chili and sprinkle with low fat shredded cheddar cheese
* Make it Italian with marinara sauce and parmesan cheese
* Steam vegetables with olive oil and herbs and perch them on top
* “Repurpose” last night’s rotisserie chicken; add sautéed, diced onions and peppers for a fajita potato

Or take it a step further with easy, one-dish potato wonders from your microwave, like Microwave Mashed Potatoes:

Ingredients:
4 medium russet, yellow-flesh or white potatoes or 6 to 8 small red potatoes
Milk
Butter
Salt and pepper

Directions:
1. Wash potatoes, do not puncture potato skin
2. Place potatoes into either a microwave steam bag or into a microwave-safe dish with lid or with plastic wrap cover. Note: If using plastic wrap, poke one small hole in cover to vent.
2. Microwave for 9 minutes on high (cooking time may vary depending on microwave).
3. Add milk, butter, salt and pepper to your taste, mashing until desired consistency is reached (for best results, add milk and butter, and then microwave for one more minute). Leave the skin on to enjoy all the wonderful color and nutrients, like potassium, fiber and vitamin C.

For a quick fix to get more potassium into your diet, visit www.potatogoodness.com for nutritious potato recipes. And, as an added benefit, you don’t have to break the bank to eat healthy -- at just 25 cents per serving, potatoes are by far one of the most cost effective ways to boost your daily potassium intake.

Courtesy of ARAcontent

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Last Chance to Enter Million-Dollar Pillsbury Bake-Off® Contest

2009-04-02T07:40:00.002-04:00

(BUSINESS WIRE)--The heat is on for home cooks to come up with a recipe idea that could be worth $1 million, as the April 20, 2009, entry deadline for the 44th Pillsbury Bake-Off® Contest is quickly approaching. One hundred finalists will earn a trip to Orlando, Fla., next year to vie for the million-dollar grand prize and the glory of winning America’s most prestigious cooking competition.

This contest marks 60 years of recognizing and rewarding home cooks’ creativity, a history that began when the first Pillsbury Bake-Off® Contest was held at the Waldorf=Astoria in New York City. Pillsbury will celebrate this 60th anniversary at the contest finals April 11-13, 2010, at the newest Waldorf=Astoria property—the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida.

Entrants must submit their original recipes at www.bakeoff.com or the Spanish language site www.quericavida.com for preliminary judging.

“The recipes that make it into the final 100 are dishes families across the country will love. They’re new ideas that look tempting and taste great,” said Kim Anderson, Pillsbury Bake-Off® Kitchens Manager. “Finding inspiration for a simple recipe idea can be as easy as experimenting with new flavors or watching your favorite cooking show on television.”

Whether the idea comes from leftovers in the fridge or the desire to try a new product, Anderson shares these tips from the Pillsbury Bake-Off® Kitchens for creating an original recipe:

* Create a contemporary version of a traditional recipe by streamlining preparation techniques or by substituting a convenience ingredient for several ingredients.
* For inspiration, browse your grocery store aisles or visit a new restaurant and order a dish you’ve never tried.
* Adapt a recipe for a different serving occasion, such as turning a main dish into an appetizer. Try adding a new flavor twist.
* Think about a recent vacation and take cues from the new foods and flavors you tried.
* Challenge yourself to whip up a new dish from foods that are already in your fridge and pantry.
* Once you have a good idea, ask yourself, “Does it look attractive? Will it appeal to the whole family? Would my friends ask me for this recipe?”
* As you test your recipe, ask yourself, “Does it taste good? Are the seasonings too spicy, too bland or just right? What can be done to make this taste even better? Does the texture complement the recipe?”
* Remind yourself what the judges are looking for: taste, appearance, creativity and consumer appeal, and ask, “Will my recipe stand out?”

How to Enter

Creative cooks must enter online at www.bakeoff.com (or at www.quericavida.com). Only entries submitted via the electronic entry form provided on these web sites will be accepted. All entries must be received by 11:59 a.m. (central daylight time) on April 20, 2009.

Cash and Prizes

Four recipe categories define the kinds of recipes consumers should submit for the Bake-Off® competition. These include Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. One of the four category winners will win the $1 million grand prize and a GE Profile™ Induction Free-Standing Range, plus the winner chooses $7,000 in additional GE Profile™ kitchen appliances. Combined retail value of Grand Prize is approximately $1,010,300. The three remaining Recipe Category Winners will each receive $5,000 and a GE Profile™ Induction Free-Standing Range. Combined retail value of each Category Prize is approximately $8,300.

Three additional awards will be presented to winners chosen from any of the recipe categories who have not already won another prize. The most innovative recipe will receive the GE Imagination at Work Award and its winner receives a GE Profile™ Induction Free-Standing Range, plus the winner chooses $1,700 in additional GE Profile™ kitchen appliances. Retail value of the GE Imagination At Work Award is approximately $5,000. The Jif® Peanut Butter Award recognizes the finalist who has the best recipe using at least ¼ cup of Jif® Peanut Butter. The winner will receive $5,000. The Crisco is Cooking™ Award recognizes the finalist who has the best recipe using at least 1 tablespoon of Crisco® Cooking Oil. The winner will receive $5,000.

Eligible Products

Contest officials have created two lists of eligible products. Contestants must use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.

The primary list features returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Refrigerated Crescent Recipe Creations™ flaky dough sheet and Thin Pizza Crust are new products on the primary list.

The secondary list features Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Stick Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate are new eligible ingredients also on the secondary list.

Many of the eligible ingredients are familiar to home cooks and come in a variety of flavors, so people can choose their favorite ingredients from throughout the grocery store to use in their recipes. The official contest rules are available at www.bakeoff.com (or the Spanish language site www.quericavida.com) and list the specific eligible products and the amount of each that must be used in a recipe entry.

The upcoming 44th Pillsbury Bake-Off® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company.

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Take the Guesswork Out of Passover Meal Preparation With Cabot Creamery Cooperative's Kosher Sharp Cheddar

2009-04-01T09:53:00.002-04:00

/PRNewswire/ -- For at-home cooks, professional chefs and culinary artists alike, the most challenging of all Jewish Holidays is just around the corner... Passover! When it comes to preparing kosher foods for the Seder and other Passover meals, there's no room for guesswork. And one challenge all those cooks face is ensuring that the cheese they use is strictly kosher for Passover.

Let's give thanks that there is help, both for those home cooks and the pros: Cabot Creamery Cooperative eliminates guesswork with its new OU Kosher-for-Passover Sharp Cheddar, certified by the Orthodox Union.

Passover is an eight-day celebration of freedom, during which Jewish families unite for meals, prayer and celebration. The Holiday commemorates the Jewish exodus from Egypt and escape from slavery.

"Cabot has a longstanding tradition of making high-quality, certified kosher dairy products," states Roberta MacDonald, senior vice president of marketing for Cabot. "We work closely with our supervising rabbis from Orthodox Union and Tablet K to ensure the entire line of Cabot cheddars, cultured products, and butters meet the exacting kosher dietary standards." The OU Kosher Sharp Cheddar is available in random weight deli bars weighing approximately 10 ounces each. These bars are clearly marked with the OU's hologram sticker. Consumers may order Cabot's OU Kosher Sharp Cheddar only online at: www.shopcabot.com and can purchase Cabot's other OU and Tablet K certified kosher dairy products at select retailers throughout New England, Northeast and Mid-Atlantic states, Florida, and Georgia.

During Passover, there are certain foods that are not to be eaten, making menu preparation more challenging. Though there are variations, prohibited foods include the following:

-- leavened bread (bread with yeast or baking powder - anything that
rises)
-- cakes, biscuits, crackers
-- cereal and coffees containing cereal derivatives
-- wheat, barley, oats, spelt, rye
-- corn, millet
-- legumes (beans and peas; however, string beans are permitted)
-- all liquids containing ingredients or flavors made from grain alcohol
-- peanuts and peanut oil are permissible

-- More Passover info is available at:
http://www.chabad.org/holidays/passover/default_cdo/jewish/Passover.ht
m

Keeping Passover guidelines and overall Jewish Dietary Laws in mind, Cabot has created two new Passover recipes made with Cabot OU Kosher Sharp Cheddar: Roasted Cauliflower and Cheese, and Potatoes Au Gratin. These recipes can be found below, and dozens more ideas for a delicious twist on traditional holiday recipes can be found on Cabot's website at: www.cabotcheese.coop/recipes

Roasted Cauliflower and Cheese
Makes 16 servings

1/4-cup extra-virgin olive oil
5 to 6 cups cauliflower florets, about 1-1/2 inches in diameter
(1 medium head)
1-teaspoon salt, plus more to taste
1/2-teaspoon ground white pepper, plus more to taste
1 tablespoon sliced garlic
2 sprigs fresh thyme
1/2-cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 450F.
2. Heat oil in large ovenproof saute pan over medium-high heat. Add
cauliflower and sprinkle with salt and white pepper. Add garlic and
thyme and saute until cauliflower is lightly golden.
3. Place in oven and roast for 5 to 8 minutes longer.

4. Remove from oven. Spoon off and discard any excess oil. Sprinkle
cauliflower with cheese. Return to oven for several minutes, or until
cheese is melted. Taste cauliflower, adding additional salt and white
pepper if needed.

Preparation time: 10 minutes
Cooking time: 20 Minutes

Nutrition Analysis

Calories 128, Total Fat 12g, Saturated Fat 2g, Sodium 436mg, Carbohydrates 3g, Dietary Fiber 2g, Calcium 70mg

Potatoes Au Gratin
Makes 6 servings

2 pounds Yukon Gold or all-purpose potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
2 large garlic cloves, thinly sliced
Salt, preferably kosher or sea salt, to taste
Freshly ground black pepper to taste
2-1/2 cups whole milk or cream
1 cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 325F. Butter large shallow baking dish or coat with
nonstick cooking spray.
2. In large bowl, toss together potatoes, thyme and garlic; season
generously with salt and pepper. Spread potatoes evenly in prepared
dish. Pour cream over potatoes to cover.
3. Bake for 1-1/2 hours, or until potatoes appear to be melting into
cream.

4. Preheat broiler. Sprinkle cheese evenly over potatoes and place under
broiler until nicely browned. Let stand for 5 to 10 minutes before
serving.

Preparation time: 10 minutes
Cooking time: 1-1/2 hours

Nutrition Analysis

Calories 186, Total Fat 8g, Saturated Fat 5g, Sodium 505mg, Carbohydrates 18g, Dietary Fiber 2g, Protein 11g, Calcium 280mg

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Comfort Food Favorites

2009-03-31T20:34:00.001-04:00

(NAPSI)-Even in this tough economic climate, it doesn't have to be a challenge to keep quality food on the table. This recipe uses delicious yet inexpensive ingredients--including wine!--to put a spin on a traditional dinnertime favorite.

Chili Con Chianti

Spice up your chili with a splash of Chianti. A hearty bowl can satisfy any appetite, and all you need is one pot. Sauté flavorful veggies such as onions, bell peppers and garlic in olive oil until tender-crisp. Throw in your seasonings, along with cooked ground beef, tomatoes, kidney beans and Carlo Rossi Chianti. Simmer for 20 minutes and serve in a big bowl with a generous topping of shredded cheddar cheese.

Ingredients:

2 tablespoons olive oil

1 small onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 large garlic clove, minced

1 pound ground beef

1 tablespoon chili powder

1 tablespoon ground cumin

1½ teaspoons salt

1 28-ounce can diced tomatoes

1 16-ounce can red kidney beans, drained and rinsed

½ cup Carlo Rossi Chianti

½ teaspoon hot pepper sauce

½ cup shredded cheddar cheese

In 4-quart saucepan over medium heat, heat 2 tablespoons oil; add onions, bell peppers and garlic. Cook until vegetables are tender-crisp, stirring occasionally. With slotted spoon, remove vegetables and set aside. In drippings remaining in skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently.

Stir in chili powder, ground cumin and salt; cook 1 minute. Add cooked vegetables, tomatoes, red kidney beans, Carlo Rossi Chianti and hot pepper sauce. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. To serve, top with shredded cheddar cheese. Serves 6.

To learn more about Carlo Rossi wine, visit www.carlorossi.com.

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Join The Bread Art Project To Fight Hunger

2009-03-25T15:47:00.003-04:00

(NAPSI)-Over the past year, millions of Americans have had to make hard decisions to navigate a faltering economy, and many are turning to relief agencies for help. Nowhere is this more evident than in the marked strain on the nation's food banks.

The nation's leading domestic hunger-relief organization, Feeding America, has seen a 30 percent increase in demand on its food banks nationwide, and one in eight Americans is struggling with hunger.

The Grain Foods Foundation and Food Network host Ted Allen have teamed up with Feeding America to help fight hunger-one slice of bread at a time. Consumers can take part in the Bread Art Project at gowith thegrain.org-and create a personalized piece of bread art by uploading a favorite drawing or photo, or create a new one using a slice of bread as the canvas.

For each piece of bread art created, the Grain Foods Foundation will donate $1 to Feeding America, up to $50,000. One dollar provides seven meals or four bags of groceries to the 25 million people served by food banks annually. The more bread art consumers create, the more meals Feeding America can put on the table for families across the country. Consumers can also view bread art and check out some of Allen's own designs as they take a virtual tour of the online gallery of giving.

"Bread and grains provide many of the essential nutrients our bodies need to stay healthy," says Judi Adams, MS, RD and president of the Grain Foods Foundation, "and this spring, they'll also help put food on our neighbors' tables."

For those families looking for help with their own kitchen cutbacks, Allen has developed some helpful tips and recipes that show consumers how to stretch their dollars at home.

"Remember, being frugal doesn't mean sacrificing taste or nutrition in your own kitchen. Bread and other grain foods are nutritious and affordable, and should continue to be an essential staple in Americans' grocery bags," says Allen. "Plus, they just taste good."

For more recipes or to make your own bread art, visit www.gowiththegrain.org. The Grain Foods Foundation's Bread Art Project can also be found on Facebook or Twitter at GoWithTheGrain.

Ham and Brie Sandwich With Herb Mayo

"I can't exactly lay claim to inventing the ham and cheese sandwich. But I can pass on what I think is an important concept for sandwich artists: It's about the sauce. Or, usually, the lack thereof.

"One really easy way to sauce a sandwich is to make an herbed mayonnaise. Just add a tablespoon of chopped fresh rosemary, thyme, parsley or tarragon to a cup of prepared mayonnaise, and you're the Earl of Sandwich."

2 slices of bread of choice, toasted

1 Tbsp. herb mayonnaise

1 Tbsp. Dijon or your favorite mustard

Several slices of smoked ham

Several slices of Brie or other cheese

1 leaf green or red lettuce

2 slices of tomato

Salt and pepper

Spread mayo on one bread slice and mustard on the other. Layer remaining ingredients on bread in order indicated, salt and pepper to taste, place second slice of bread on top, cut on the diagonal and serve.

Bread Pudding

"There is almost no easier dessert to make than bread pudding, and almost nothing more universally loved. Keep the crusts on for a cool checkerboard effect."

1 loaf, sliced bread of choice

Butter

1 cup raisins

8 large eggs

3½ cups whole milk

1½ cups heavy cream

2 cups sugar

1½ tsp. vanilla extract

Preheat oven to 350° and butter a 13-x-9-inch baking dish.

Spread butter on each slice of bread and cut into 1-inch cubes. Toss with raisins. Place in baking dish.

In a large bowl, lightly beat eggs. Add milk, cream, sugar and vanilla. Pour over bread chunks until they're completely soaked.

Bake, uncovered, until golden brown, about an hour and 15 minutes.

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Flavorful, Budget-friendly Fun Foods

2009-03-24T08:45:00.002-04:00

(ARA) – With the economy affecting your budget, your family is staying home for more meals. So it’s more important than ever to get the most for your dollar when shopping for healthy foods at the grocery store.

Besides eating healthy, you want to provide a variety of food choices to keep mealtimes interesting and flavorful. Here are three items you can add to your grocery list:

1. Kiwifruit.
During the months when finding American-grown fresh fruit is a chore, look for California-grown kiwifruit, typically available between mid-September and June. Buying fruit grown in America supports our domestic economy and is better for the environment since shipping requires fewer resources. Plus, you know you're getting fresher fruit.

A Rutgers University study found that of the 27 most commonly consumed fruits, kiwifruit is the most nutrient-dense, containing vitamin C, potassium, folate, fiber and vitamin E, to name a few. Plus kiwifruit is very versatile. It can be eaten raw, sliced up on top of foods, blended into drinks and salsas or tossed into salads.

2. Rolled oats.
Yummy for both breakfast and in cookies, oats are full of fiber and complex carbohydrates. The grain has been linked to lowering bad cholesterol and reducing the chance of heart disease. Buying plain oats in bulk costs less per serving than buying most other cereals.

3. Wild Rice.
Wild rice not only is native to the U.S., but is also rich in protein and a good source of calcium and potassium. Plus, it's an energy food high in carbohydrates and fiber, helping to balance out your healthy meals. Wild rice can be served cold or hot and mixed with nuts, vegetables and all kinds of meat.

Saving money and eating healthy will benefit not only your family but your wallet. California Kiwifruit Commission has several recipes available for your family to try including Kiwi Mint Lemonade -- perfect for a warm afternoon on the porch, and Mediterranean Kiwifruit Couscous -- which compliments any lunch or dinner menu.

Kiwifruit Mint Lemonade
Serves 4

1 cup water
1/2 cup granulated sugar
1/2 cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water

In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, for five minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes

Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a more tart lemonade.

Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit.

Mediterranean Kiwifruit Couscous
Serves 4 to 6

3/4 cup water
1/2 cup couscous
salt
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
pepper
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil

In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.

Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for one to two days.

Courtesy of ARAcontent

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FDA Warns Consumers, Food Service Operators, and Retailers to Avoid Oysters Recently Harvested from Mississippi Area 2C

2009-03-23T08:32:00.002-04:00

The U.S. Food and Drug Administration is advising retailers and food service operators not to offer for sale oysters harvested between Feb. 24 and March 17, 2009, from Mississippi Area 2C, located in the Mississippi Sound portion of the Gulf of Mexico near Pass Christian, Miss. Further, consumers are advised not to eat such oysters. Consumers who are uncertain about the origin of oysters they currently have should contact the place of purchase to determine if the oysters are from the affected area as the Agency investigates an outbreak of norovirus illnesses associated with the oysters. Norovirus is a foodborne pathogen that can cause acute gastroenteritis in humans.

Eleven individuals reported becoming sick after eating raw oysters at a restaurant in Chattanooga, Tenn. Test results by the Chattanooga-Hamilton County Health Department and Tennessee Department of Health confirmed that the patients were infected with norovirus.

Symptoms of norovirus illness usually include nausea, vomiting, diarrhea, and some stomach cramping. Sometimes people also have a low-grade fever, chills, headache, muscle aches, and a general sense of tiredness. The illness often begins suddenly, and the infected person may feel very sick. In most people the illness is self-limiting with symptoms lasting for 1 or 2 days.

Retailers and food service operators can check the tag or labeling that should accompany all raw molluscan shellfish to verify its origin. Individuals who have eaten raw oysters harvested from the affected area during the specified dates and have experienced symptoms of norovirus infection are encouraged to contact their healthcare provider and local health department.

The Mississippi Department of Marine Resources closed Area 2C to harvesting on March 17, 2009, to protect the public health. The FDA is working with the Mississippi Department of Marine Resources to investigate potential sources of pollution that may have caused the area to become contaminated. The FDA is testing oysters harvested from the area and will continue to provide updates as this investigation unfolds.

People with weakened immune systems, including those affected by AIDS, chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes, or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.

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Looking for an Irish Celebration Today?

2009-03-17T13:51:00.004-04:00

“May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.”

It's St. Patrick's Day and the sounds of "Erin go Braugh" are heard throughout the land. If you've got a hankering for some true Irish fare today, look no further than Maguire's Family and Fun in downtown Senoia.

On tap today is a family treat for all the senses. Enjoy traditional Irish dishes and stay for the celebration. Owners Frank Maguire and Chris Fives have continued their grandmother's Irish heritage in celebrating the "wearing of the green" with entertainment all day and into the night.

From 4-5:45 pm today, a group of Peachtree City cloggers and dancers will perform in the main dining room.

At 6 pm, sit back, relax and enjoy Irish music with Blake Guthrie. The music will continue with a DJ late into the night.

Maguire reminds everyone to come early as they are anticipating about 2000 citizens of Fayette and Coweta counties to join the spirit of the Irish today.

Please remember to enjoy this holiday in a responsible manner.

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Cost, Nutrition And Convenience: Raising The Bar On "Value" Meals

2009-03-15T11:18:00.002-04:00

(NAPSI)-A burger and fries for under $5? This is one type of value meal featured at fast-food drive-thrus. Sure, saving money makes us feel good about the foods we purchase, but value means much more than low cost.

If you're looking to get the most value from your meal, remember three things: cost, nutrition and convenience. These are key elements that, combined, create a valuable meal you can feel good about.

So how do you prepare a meal that is budget friendly, convenient and nutritious? The secret is knowing how to get the most out of your foods and your wallet without making your taste buds and bank account suffer. And it's easier than you may think.

Following are a few low-cost ways to get the most from your meal without cutting corners on taste and nutrition:

• Turn one nutritious meal into two. Transform leftovers into flavorful lunchtime delights. Wrapped in a flour tortilla, the remaining meats and veggies from a classic stir-fry make delicious fajitas or stuffed quesadillas. Sprinkle with cheese for added calcium or top with a few more greens, such as peppers or spinach, for an extra boost of essential nutrients.

• Eat fresh. Shop local. Check out your local farmers' markets for fresh produce. Farmers' markets provide a large selection of the freshest produce and generally have low prices because farmers are able to set their own prices-allowing you to get more for your money.

• Plan ahead. Prepare a variety of pasta noodles-macaroni, fettuccine, spaghetti and rigatoni-and store in plastic containers to be used later in the week. Showcase noodles in a pasta bar format with a variety of mix-ins, such as lean ground beef or turkey, tuna fish, chicken, asparagus or zucchini. Top these with marinara, melted cheese or a dash of Parmesan and you can have a delicious meal in less than 20 minutes.

• Power up with pumpkin. Keep an extra can of pure pumpkin in the pantry for a quick and easy way to boost nutrition. Pumpkin can be added to homemade chili, pasta sauce and even mashed potatoes. The added pumpkin in this Easy Pumpkin-Pasta Bake recipe provides an excellent source of vitamin A and fiber. And at 10 servings, this family-style dish can be prepared for under $1.40 per serving-perfect for a potluck or weeknight dinner.

EASY PUMPKIN-PASTA BAKE

(Makes 10 servings)

1 box (14.5 ounces) whole wheat penne or other short-cut pasta, prepared according to package directions

Nonstick cooking spray

1 pound (about 4 links) sweet or spicy lean Italian turkey sausage, casings removed

1 tablespoon finely chopped garlic

1 jar (24 to 26 ounces) marinara sauce

1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin

½ cup water or dry red or white wine

4 tablespoons (0.75 ounce) shredded Parmesan cheese, divided

1 cup (4 ounces) shredded low-moisture part-skim mozzarella cheese

PREHEAT oven to 375° F. Spray 3-quart casserole dish or 13 x 9-inch baking dish with nonstick cooking spray.

COOK sausage in large skillet over medium-high heat until cooked through. Stir in garlic; cook for 1 minute. Stir in marinara sauce (reserve jar). Add water or wine to jar; cover and shake. Pour into skillet along with pumpkin and 2 tablespoons Parmesan cheese. Stir well. Stir in prepared pasta. Spoon into prepared dish. Sprinkle with remaining 2 tablespoons Parmesan cheese and mozzarella cheese; cover.

BAKE for 15 minutes. Carefully remove cover; bake for an additional 5 minutes or until cheese is melted and bubbly.

Nutritional Highlights Per Serving: 7g dietary fiber, 18g protein, 130% of your vitamin A DV, 6% of your vitamin C DV, 15% of your calcium DV, 15% of your iron DV.

For more budget-friendly and nutritious recipe ideas, visit Meals.com. And for more "Plus Pumpkin" tips and complete nutrition information for the recipe above, visit http://www.VeryBestBaking.com.

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FDA Warns Consumers About Potentially Contaminated Cheese

2009-03-10T08:44:00.001-04:00

The U.S. Food and Drug Administration is warning consumers not to eat Queso Fresco Fresh Cheese Mexican style soft cheese (two specific lots) or any Queso Cotija Molido Mexican style grated cheese manufactured and distributed by Peregrina Cheese Corp. of New York City. These products could be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in pregnant women, 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 monocytogenes infection can cause miscarriages and stillbirths among pregnant women. Consumers who may have recently consumed these products and have these symptoms should contact their health care providers.

No illnesses are known to be associated with the products at this time. The company is recalling certain products based on sampling and analysis by the FDA that detected Listeria monocytogenesin some of the samples.

The company is recalling two lots of its Queso Fresco Fresh Cheese Mexican style soft cheese and one lot of its Queso Cotija Molido Mexican style grated cheese.

The Queso Fresco Fresh Cheese comes in a 14-ounce foil wrapped packages marked with lot number 4469 or 4477 affixed to each package on a white sticker and bearing UPC number 8 17424 00024 6 and Plant # 36-8431.

The Queso Cotija Molido Cheese comes in 15-ounce clear plastic bags that are marked with UPC number 8 17424 00027 7 and Plant # 36-1388, but do not contain a lot number or production date.

Both products were distributed to retail stores in the New York City boroughs of Brooklyn, Queens, Bronx and Manhattan, and two towns in Pennsylvania (Scranton and Hazelton) in early February. The company has contacted all its customers and instructed them to destroy all affected products in their inventory.

Consumers who purchased any of the products are urged to discard them immediately. Although the FDA detected Listeria monocytogenesin only one production date of Peregrina Cheese Corporation's Queso Cotija Molido Cheese, the agency is urging consumers to discard all of these products because they do not contain a lot code or production day code to allow consumers to distinguish between a product that is of concern and a product that is not of concern.

Please direct questions regarding this recall to Peregrina Cheese Corporation at (718) 456-2391, Monday - Friday from 9 am – 4:30 pm EST.

Chloe Foods Corporation Announces Voluntary Recall of Chloe Farms Brand Marinated Sun Dried Tomatoes

2009-03-08T12:20:00.002-04:00

Chloe Foods Corporation of Brooklyn, NY is recalling its Chloe Farms brand Marinated Sun Dried Tomatoes because they contain undeclared sulfites. Consumers who have sensitivity to sulfites run the risk of serious of life-threatening allergic reactions if they consume this product.

The product is packaged in 8 oz plastic containers. All production lot codes are affected and the product has been distributed to Golub Corporation at 501 Duanesburg Road, Schenectady, NY, 12306. It is a product of USA.

The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis of the product by Food Laboratory personnel revealed the presence of sulfites in Chloe Farms brand Marinated Sun Dried Tomatoes 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 have been reported to date in connection with this issue.

Consumers who have purchased Chloe Farms brand Marinated Sun Dried Tomatoes are urged to contact Chloe Foods Corporation for a full refund. Consumers with questions may contact the company at 1-718-827-9000.

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Onions Offer Everyday Dishes Something Extra

2009-03-06T14:11:00.001-05:00

(NAPSI)-One easy way to add a zesty burst of flavor to any meal is to slice up an onion. The inexpensive and versatile vegetable offers subtle variations of its tantalizing flavor during different seasons.

In spring and summer, the flavor of onions is milder as the vegetables have a higher water content, which is noticeable by their light-colored, thin skin.

That difference may be deliciously evident in this warm-weather meal--Stuffed Panini with Sautéed Onions. To vary the flavor, caramelize or grill the onions.

Stuffed Panini with Sautéed Onions

(Makes 4 servings)

2 medium to large onions, peeled and trimmed

3 tablespoons olive or vegetable oil

4 to 8 ounces sliced deli chicken or shredded leftover chicken

1 large red bell pepper, halved, seeded and sliced or 1 large tomato, sliced

2 cups fresh spinach

4 seeded burger buns or other large round rolls

4 slices Swiss cheese

Dry crumbled basil, to taste (optional)

Slice onions into rings and sauté in oil over medium heat for 10-12 minutes or until tender. Layer chicken, bell pepper (or tomato slice) and spinach leaves evenly onto bottoms of the 4 buns. Top each bun with sautéed onions, cheese and basil. Close buns. Place one sandwich at a time into preheated panini maker or other hinged contact grill (may fit two at a time with larger grill). Grill 10 to 12 minutes or until golden, hot and melted.

Note: If you don't have a hinged grill, cook sandwiches over medium-low heat about 10 minutes in a preheated, oiled heavy skillet, with another skillet pressing down on top. Watch the top pan as the buns cook. As the cheese melts, the buns may slide and the top pan may need to be stabilized.

More information and recipes are available at the National Onion Association Web site at www.onions-usa.org.

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Celebrate The World's Most Popular Fruit With Sparkling Mango Sangria

2009-03-03T09:34:00.001-05:00

(NAPSI)-With warmer weather upon us, there isn't a better time to entertain guests with a refreshing sangria complete with a fresh twist of mango. This Sparkling Mango Strawberry Sangria is a fun, nonalcoholic twist on the traditional drink recipe and is full of fresh mangos, strawberries, orange and lemon juices, cinnamon and lemon-lime soda. You can also easily create an adult version.

Not only do mangos sparkle in a variety of dishes and beverages, they're an excellent source of vitamins A and C and a good source of fiber. Try this delicious new take on a classic and discover another reason mangos are the world's most popular fruit.

Sparkling Mango Strawberry Sangria (Nonalcoholic)

9 ounces fresh mango and strawberry puree (6 large strawberries with 1 ounce simple syrup plus 6 ounces strained mango puree)

6 ounces fresh orange juice

6 ounces fresh lemon juice

3 ounces simple syrup (mint infused) or to taste*

2 cinnamon sticks

1 liter lemon-lime soda

Fruit for garnish: mango, strawberries, orange, lemon and mint sprigs

Place above ingredients (excluding lemon-lime soda) into a large glass container, cover and refrigerate overnight. When ready to serve, pour into an ice-filled pitcher to 2/3 full. Add fresh sliced fruits and top with lemon-lime soda, stir gently to mix. Serve in ice-filled wineglasses with fresh fruit.

To make the adult version, add four ounces of orange liqueur and four ounces of lime-flavored vodka to the large glass container, cover and refrigerate overnight. When ready, replace the lemon-lime soda with one bottle of chilled Prosecco.

* Simple syrup: Mix a 1:1 ratio of water to sugar; bring water to a boil, add sugar to dissolve and cool.

For more recipes and instructions on how to select and cut a mango, visit www.mango.org.

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Recession-Proof Recipes Hit a Download High

2009-03-02T11:34:00.002-05:00

/PRNewswire/ -- The Unilever Consumer Kitchens report the comeback story of 2009 is the return of cooks to their home kitchens. With many people tightening their wallets and replacing dinners out with dinner at home, the challenge for cooks of every skill level is how to create budget-friendly and easy-to-prepare meals. With the surge of interest for recipe and meal ideas, the Consumer Kitchens at one of world's leading packaged goods companies, makers of Bertolli, Hellmann's, Breyers, to name a few, reveal that the search for recession-proof recipes is on the rise as evident with the increased web traffic to Unilever's recipe database www.MakingLifeBetter.com.

"During the month of January, we experienced record-high numbers of recipe downloads, as people today look to do more with less," explained Lauren Dellabella, Co-Manager, The Unilever Consumer Kitchens. "Meal solutions and recipe ideas from trusted brands can deliver a great value to help consumers get more out of life by creating delicious meals that save time and money."

With comprehensive online recipe resources like Unilever's www.MakingLifeBetter.com, it's easy to find go-to meal ideas that are fresh and simple to prepare. Here are five popular recipes that deliver convenience, great taste and tap into people's growing interest for finger foods, hearty meals and slow cooking.

RIGATONI BOLOGNESE

2 servings
Prep Time: 20 minutes Cook Time: 20 minutes
Cost per recipe: $6.22*
Cost per serving: $3.11
-- 1 Tbsp. Bertolli(R) Classico(TM) Olive Oil
-- 1 medium onion, chopped
-- 1/2 lb. ground beef
-- 1/4 cup dry red wine
-- 1 pouch Bertolli(R) Premium Champignon & Portobello Mushroom Pasta
Sauce
-- 1/4 cup heavy or whipping cream
-- 4 oz. rigatoni or large tube pasta, cooked and drained

1. Heat Olive Oil in 10-inch nonstick skillet over medium-high
heat and cook onion, stirring occasionally, 3 minutes or
until tender.
2. Stir in ground beef and cook 4 minutes; drain. Stir in wine
and cook 30 seconds. Stir in Pasta Sauce. Reduce heat to low
and simmer uncovered 10 minutes.
3. Stir in cream; heat through. Serve over hot rigatoni and
sprinkle, if desired, with grated Parmesan cheese.

BUFFALO-STYLE WINGS

8 appetizer servings
Prep Time: 5 minutes Cook Time: 50 minutes
Cost per recipe: $5.76
Cost per serving: $0.72
-- 2 lbs. chicken wings (about 15)
-- 2 Tbsp. Shedd's Spread Country Crock(R) Calcium plus Vitamin D or
Shedd's Spread Country Crock(R) Spread, melted
-- 2 Tbsp. hot pepper sauce
-- 1 tsp. sesame seeds, toasted (optional)
-- 1/2 tsp. salt

1. Preheat oven to 425Â°. Spray 13 x 9-inch baking pan with
nonstick cooking spray; set aside. Cut tips off chicken
wings. Cut wings in half at joint.
2. Arrange wings in prepared pan. Bake 50 minutes or until
wings are thoroughly cooked and crispy.
3. Meanwhile, combine melted spread, hot pepper sauce, sesame
seeds and salt in large bowl. Add cooked wings; toss to
coat.
COUNTRY-STYLE POT ROAST

8 servings
Prep Time: 10 minutes Cook Time: 2 hours 40 minutes
Cost per recipe: $10.00
Cost per serving: $1.25
-- 3- to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
-- 1 envelope Lipton(R) Recipe Secrets(R) Onion Soup Mix
-- 2-1/2 cups water
-- 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
-- 4 carrots, sliced
-- 2 to 4 Tbsp. all-purpose flour

1. Brown roast in Dutch oven or 6-quart saucepot over medium-
high heat. Add Lipton(R) Recipe Secrets(R) Onion Soup Mix
blended with 2 cups water. Bring to a boil over high heat.
Reduce heat to low and simmer covered, turning roast
occasionally, 2 hours.
2. Add vegetables and cook an additional 30 minutes or until
vegetables and roast are tender; remove roast and
vegetables.
3. For gravy, blend remaining 1/2 cup water with flour; stir
into Dutch oven. Bring to a boil over high heat. Reduce heat
to low and simmer uncovered, stirring constantly, until
thickened, about 5 minutes.

SLOW COOKER METHOD:
1. Add vegetables, then roast in slow cooker.
2. Add Soup Mix blended with 2 cups water. Cook covered on LOW
8 to 10 hours or HIGH 4 to 6 hours or until roast is tender.
3. Remove roast and vegetables to serving platter.
4. Blend remaining 1/2 cup water with flour and stir into
juices in slow cooker. Cook covered on HIGH 15 minutes or
until thickened.

NO-FRY WHITE CHICKEN PARMIGIANO

4 servings
Prep Time: 15 minutes Cook Time: 30 minutes
Cost per recipe: $11.28
Cost per serving: $2.82
-- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
-- 1 egg, slightly beaten
-- 3/4 cup Italian seasoned dry bread crumbs
-- 1/4 tsp. paprika
-- 1 jar Bertolli(R) Creamy Alfredo Sauce
-- 1 medium tomato, chopped
-- 4 ounces fresh mozzarella cheese, thickly sliced
-- 1/4 cup grated Parmesan cheese

1. Preheat oven to 400Â°. Dip chicken in egg, then bread crumbs
combined with paprika, coating well. In 13 x 9-inch baking
dish, arrange chicken.
2. Bake 20 minutes. Evenly pour 1 cup Pasta Sauce over chicken,
then top chicken with tomato and cheeses. Bake an additional
10 minutes or until chicken is thoroughly cooked.
3. Garnish, if desired, with chopped fresh basil and ground
black pepper. Serve with remaining sauce, heated, and, if
desired, hot cooked pasta.
SLOW-COOKER BBQ PORK

10 servings
Prep time: 15 minutes Cook time: 4 hours
-- 3-1/2-lb. boneless pork shoulder
-- 1 jar (1 lb. 10 oz.) Ragu(R) Old World Style(R) Pasta Sauce
-- 1/2 cup firmly packed light brown sugar
-- 1/4 cup apple cider vinegar
-- 1 medium onion, chopped
-- 2 Tbsp. Dijon mustard
-- 1/2 tsp. ground chipotle chile pepper
-- 2 cloves garlic, chopped

1. Season pork, if desired, with salt and ground black pepper.
Arrange pork in 4-1/2-quart slow cooker sprayed with
nonstick cooking spray.
2. Combine remaining ingredients in medium bowl; pour over
pork. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6
hours.
3. Remove pork from sauce. Shred pork with two forks. Return
shredded pork to sauce; stir. Serve, if desired, on whole
grain rolls.
TIP: This slow cooked pork makes the perfect wrap for lunch the next day.
*All costs based on average retail prices at national supermarkets.

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Best Blueberry Bagels

2009-02-28T07:55:00.002-05:00

I love blueberry bagels as my hips can attest! I have been on a quest for the perfect blueberry bagel in recent months and, after trying every brand available in the Atlanta area (aside from private bakeries) I have found MY winner.

It's the Kroger brand. They have more blueberries, more taste and they have a very nice texture or consistency (can't think of the perfect word). By consistency I mean they aren't too dry, they stay nice and blueberryish when toasted.

It's the only one I can eat without having to add butter, which is a miracle in my book much as I love to slather butter on everything.

Another nice part of finding these to be my favorite on the blueberry bagel quest is that they're also the least expensive.

Nice.

It's National Pancake Week! Celebrate Heritage and History With a Log Cabin Breakfast

2009-02-24T04:43:00.000-05:00

/PRNewswire/ -- Log Cabin(R), a family household tradition since 1888, would like to help you celebrate National Pancake Week with delicious breakfast recipes! Log Cabin, the family favorite table syrup, was named to honor President Abraham Lincoln because Lincoln, as well as 6 other US Presidents, was born in a log cabin. From February 23 - February 28th, during National Pancake Week there's no better way to celebrate than with breakfast made with Log Cabin syrup!

"Our heritage is important to us, during National Pancake Week and all of the time," says Alli Meyer, Associate Brand Manager of Pinnacle Foods. "With a history like ours, it's no surprise that Log Cabin continues to stand for the most authentic table syrup, known for its unique maple taste."

Log Cabin can be found across the country in Log Cabin Original Flavor, Log Cabin Lite, and Log Cabin Sugar Free. Use the following Log Cabin recipe ideas for breakfast inspiration:

Apple Pecan Baked Pancake
(Serves 4)
Ingredients:
------------
1/2 c. favorite pancake mix
2 tbsp. butter -- (melted)
1 c. Granny Smith apple -- (peeled and sliced)
1/3 c. pecans -- (chopped)
3 c. Log Cabin syrup
1/2 tsp. cinnamon -- (ground)

Instructions:
-------------
Heat oven to 350 degrees. Prepare pancake mix according to package
directions; and set aside. Pour melted butter in 9" pie plate. Place
apple slices in bottom of pie plate; sprinkle cinnamon and pecans
and drizzle syrup over apples; carefully pour batter on top. Bake at
350 degrees F for 30-35 minutes or until top springs back when
touched. Loosen edges and invert onto serving plate. Cut in wedges
and serve with warm maple syrup and/or fresh apple butter. Serves 4
to 6. Good served with sausage links.

FRENCH TOAST FINGERS
(Serves 6)
Ingredients:
------------
6 eggs, lightly beaten
1 cup milk
2 teaspoons vanilla extract
12 slices French bread
1 tablespoon butter or margarine
Log Cabin Syrup

Directions:
-----------
In a shallow dish or plate, combine eggs, milk and vanilla. Add bread
and soak for 5 minutes, turning once to coat. Place on well greased
baking sheet and dot each slice with butter. Bake at 450 degrees F. Cut
into finger like strips and top with Log Cabin syrup. Try building your
French toast fingers into a log cabin, like the one President Lincoln
was born in!

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Spice Up Your Meals with Latin Flavors

2009-02-23T05:47:00.000-05:00

(ARA) – Most at-home chefs have five to 10 go-to recipes for the week, leaving them in a repetitive cooking rut. Whether you're a seasoned chef or just making your way around the kitchen, exploring different cuisines and experimenting with flavors can be simple and bring fresh life and authenticity to everyday meals. One tasty cuisine with readily available ingredients that is growing in popularity in the United States is Latin cuisine.

"Latin and Mexican flavors offer rich, bold tastes, textures and possibilities," says 2008 James Beard Award winner Chef Michelle Bernstein-Martinez, author of the new cookbook, Cuisine a Latina. "Authentic, ethnic ingredients are widely available in supermarkets, allowing any at-home chef to try something new in their meals."

Here are a few of Bernstein-Martinez's secrets to bringing her love of Latin and Mexican flavors to your kitchen:

Fresh, natural ingredients
The ingredients you choose for your dishes are just as important as the preparation of the food. Latin meals are known for their freshness and authenticity. To kick things up a notch, incorporate different fruits and vegetables such as plantains, limes, avocados and Spanish or yellow onions into everyday meals. Adding spices like ginger, chilies and cilantro, often used in the Latin culinary world, can add bold flavor to a dish.

One of the top and most easily accessible ingredients in Mexican cuisine is cheese, so look for natural and authentic cheeses with distinctive and full flavor, such as the El Regalo Manchego and Anejo Enchilado found in Sargento Artisan Blends Shredded Authentic Mexican Cheese.

Comfort food
Many Latin dishes offer the hearty and rich characteristics of comfort food, with a few twists and exciting flavors. Creamy polenta (corn grits) with sausage, poblano peppers stuffed with shrimp and rice and chili-spiced onion rings with Mexican cheese fondue are all rich and warm meals sure to become favorites.

Authentic antojitos
Antojitos, also known as appetizers or "little cravings," are small dishes of traditional Mexican cuisine. Often found in Latin restaurants, these small meals are great for entertaining or offering variety during dinnertime. One antojito recipe idea is mini open-faced plantain sandwiches with grilled steak, avocado, chilies and Sargento Artisan Blends Authentic Mexican Cheese.

This recipe for Sweet Corn and Cheese Empanadas by Bernstein-Martinez is another antojito that is sweet, savory and perfect for bringing Latin flavor into your kitchen.

Sweet Corn and Cheese Empanadas
Serves 4

Ingredients
Dough:
2 cups all-purpose flour
1 teaspoon salt
1/4 pound plus 2 tablespoons butter, cut into small cubes
1/3 cup cold water
Canola oil for frying
*May substitute refrigerated or frozen pie crust dough

Filling:
1 tablespoon butter
1 tablespoon oil
1 Spanish or yellow onion, chopped fine
4-1/2 cups (6 ears) corn, off the cob
1 tablespoon granulated sugar
2 tablespoons heavy cream
Salt and pepper to taste
1 bunch scallions, sliced thin
1 cup (4 oz.) Sargento Artisan Blends Shredded Authentic Mexican Cheese
1 tablespoon chopped Italian parsley

Directions
1. Preheat oven to 375 to 400 F.

2. To prepare the dough: Combine flour, salt and butter in food processor; run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest.

3. To prepare the filling: In a saute pan on medium heat, place the butter and oil. Add the onion, cook for 3 to 4 minutes; add the corn. Cook, stirring, for about 4 minutes. Lower the heat and add sugar, salt, pepper and cream. Cook for 3 to 4 minutes. Add the scallions, parsley and cheese. Stir until all ingredients are incorporated well. Remove from heat and allow to cool in the refrigerator.

4. Roll the dough out on a lightly floured surface, making a circle about 1/8-inch thick. With a cookie cutter 5 inches in diameter, cut circles. Place about 1 to 1-1/2 tablespoons of the filling into the center of each circle. Moisten the exposed dough with water. Fold the empanada in half, pressing the edges firmly together and press the tines of a fork around the edge to seal.

5. Bake about 10 minutes or until golden or heat 2 inches of oil to 325 to 350 F in a large pot; fry in hot oil until golden.

For more recipes, visit Sargento.com.

Courtesy of ARAcontent

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Celebrate a Pop-culture Icon with Delicious Raisins

2009-02-19T14:31:00.001-05:00

(ARA) – What do you think of when you think of raisins? Sure, you know they are tasty and nutritious, but does anything else come to mind? Perhaps you remember the groovy, sunglass-wearing raisins that danced on the TV screens and into the hearts of families across the country years ago.

In fact, the word through the grapevine is that the California Dancing Raisins are turning 25 in 2009. It’s hard to believe it’s been 25 years since the 1980’s phenomenon. In addition to their status as pop-culture icons, California raisins have long been a family-favorite snack, as well as a tasty addition to recipes.

A perfect reason to celebrate is all of the nutrition that is packed into tiny California raisins. They are fat- and cholesterol-free, high in antioxidants and raisins also deliver valuable potassium and dietary fiber. Just 1/4 cup is a serving of fruit, which makes raisins a wise choice for snacking and ideal for adding naturally sweet flavor to recipes.

To kick-off the birthday festivities, try this delicious Happy Birthday Chocolate Cupcake recipe. Pureed California raisins are the secret ingredient that makes these moist and chocolaty cupcakes a wholesome treat. For more California raisin recipes to keep the celebration going all year long, visit www.LoveYourRaisins.com.

Happy Birthday Chocolate Cupcakes
Prep time: 20 minutes
Cook time: 18 to 20 minutes

Cupcakes
3/4 cup California raisins
2 to 3 tablespoons hot water
1/2 cup fat-free sour cream
1/4 cup softened heart healthy vegetable spread
1 teaspoon vanilla extract
1 cup sugar
4 egg whites
1 cup flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Frosting
1 3/4 cups powdered sugar, divided
1/4 cup softened heart healthy vegetable spread
1/3 cup unsweetened cocoa powder
2 tablespoons fat-free half-and-half
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350 F and line 12 muffin cups with cupcake papers. Set aside.

Combine raisins and hot water in food processor or blender; process until smooth. Beat raisin puree together with sour cream, spread and extract in a large bowl until light. Beat in sugar, then egg whites. Add dry ingredients and beat until well mixed. Spoon into lined cups and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.

For frosting, beat together 1 1/4 cups powdered sugar with remaining ingredients until smooth; spread the top of each cupcake with a thin layer. Stir remaining 1/2 cup powdered sugar together with a few drops of half-and-half until thick and smooth. Drizzle a swirl on top of each cupcake.

Makes 12 cupcakes

Courtesy of ARAcontent

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FunnySpoon.com Launches a New Twist on the Cooking Website

2009-02-17T20:19:00.002-05:00

/PRNewswire/ -- Scratch cooks aren't the only people who need a cooking website. Launching today, FunnySpoon.com serves up recipes featuring incredible menu shortcuts that are created through the use of common grocery store items.

FunnySpoon.com features dozens of recipes and coupons, as well as a shopping list generator. The website was created by two working women, Carrie Myers Jaynes and Vicki Monti, who searched for a resource and community to help them create quick and healthy meals that use branded grocery store products. Not finding any, they created it themselves.

"FunnySpoon is for the Wednesday night cook in all of us - when there is no time to cook from scratch, you don't want to drag the family to a restaurant, and you don't want breakfast for dinner again." Said co-founder Carrie Myers Jaynes, "By using everyday ingredients, you can create a dish - in just minutes - that your family will love and you'll feel great about serving!"

"People feel overwhelmed by meal preparation - what to cook, what products to buy, how to prepare. FunnySpoon meets those anxieties head-on by providing solutions that are quick and nutritious, and by celebrating the fact that you can deliver a from-scratch result without the from-scratch complexity. We do this by pairing branded products that complement each other to create the perfect dish. Everyone has their secret shortcut recipe and we'd like them to share their wealth of knowledge with the rest of us who are trying to figure out the daily meal-time dilemma," said Carrie.

With families heading back to their home kitchens for dinner during the economic downturn, FunnySpoon comes at a perfect time to help people put quality food on the table at a fraction of restaurant prices. "FunnySpoon cooking is not cheating," said Vicki. "Not even professional chefs cook from scratch every night they are home. There's no shame in using shortcuts when the result is a great-tasting dish that fits your budget and your time."

FunnySpoon.com Announces Recipe Contest

Just in time for the website's debut, FunnySpoon.com is holding a "Share Your Recipe" contest inviting all non-scratch cooks, young and old, new and experienced, to share their recipes for quick meal preparation and shortcuts to simplify the cooking process. The first fifty submissions will receive a canvas, eco-friendly shopping bag courtesy of FunnySpoon.com.

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Seafood Twice A Week For Lent

2009-02-15T08:51:00.001-05:00

(NAPSI)-If you're looking to trim food bills or enhance your health, adding frozen shrimp and fish to your diet twice a week could pay off.

Seafood can be a lean source of protein, high in important omega-3 fatty acids and rich in a variety of nutrients including vitamin D. Plus, whether you're choosing seafood to observe a meatless Friday or simply to meet the USDA's dietary guidelines, there are a number of affordable and easy-to-prepare options.

For instance, you can find a line of delicious frozen seafood products, including a new line of fish fillets and Tilapia Tenders--which are whole, hand-cut and lightly battered tilapia fillets--from SeaPak Shrimp Company. They're an affordable and convenient way to eat more seafood. They can also be used in a variety of recipes, including this one for a delightful tilapia salad:

Sunshine Tilapia Salad with Dijon Dill Dressing

Prep Time: 8 minutes

Cook Time: 18 minutes

Makes: 3 servings

Ingredients

1 package (14 oz) SeaPak® Tilapia Tenders

1 bagged salad

2 Roma tomatoes, diced

1 avocado, cubed

2 carrots, shredded

½ cup light mayonnaise

½ teaspoon dried dill

2 teaspoons Dijon mustard

1 tablespoon lemon juice

3 tablespoons water

Directions

PREHEAT oven to 425º F.

PLACE the frozen tilapia tenders on a baking sheet and bake according to the package instructions.

ADD mayonnaise, dill, Dijon, lemon juice and water together in a small bowl. Stir well to incorporate. Place bowl in the refrigerator until ready to use.

ASSEMBLE salads in three bowls: lettuce, diced tomatoes, avocado cubes and shredded carrots.

CUT fully cooked tilapia tenders into bite-size pieces and place over salads.

DRIZZLE with 2 tablespoons of Dijon dill dressing and serve immediately.

For more information and recipes, visit www.SeaPak.com.

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The Sunnier Side Of Breakfast

2009-02-12T13:58:00.001-05:00

(NAPSI)-It's been said that breakfast is the most important meal of the day. In addition to providing the necessary energy to get up and go, studies have shown that those who eat a healthy breakfast have better overall diets, improved concentration and performance during the day, and more strength and endurance for physical activity. Unfortunately, the traditional hot breakfast--eggs, meat and potatoes--can add fat and calories to your plate. But there's good news for breakfast lovers who've resolved to eat better this year: With a few simple substitutions, you can still enjoy a hearty, satisfying morning meal without some of the guilt.

Here are a few tips for remaking the traditional breakfast:

• If your morning beverage of choice is coffee with cream and sugar, try using skim milk and a sugar substitute instead.

• A side of fresh fruit can be an easy way to increase your daily intake of fruits and vegetables--and add a smidgen of something sweet to your plate.

• Toss a few vegetables into your eggs for added fiber and flavor.

• Substitute your breakfast meat with the new Morningstar Farms Maple Flavored Veggie Sausage Patties. These maple-flavored veggie sausage patties are a sweet-and-savory alternative to traditional precooked pork sausage, with 76 percent less fat. You can enjoy them alongside a serving of eggs or crumbled into any recipe that calls for maple-flavored sausage. In fact, they're the main ingredient in this Easy Brunch Focaccia recipe--a delicious "breakfast pizza" that will have everyone around the table saying, "That's amore!"

Easy Brunch Focaccia

Prep Time: 20 minutes

Time to Table: 35 minutes

Ingredients

4 Morningstar Farms Maple Flavored Veggie Sausage Patties, thawed

1 tube (13.8 oz.) refrigerated pizza dough

¾ cup finely chopped onion

2 teaspoons vegetable oil

1 teaspoon dried sage leaves

¼ teaspoon pepper

1 cup finely chopped fresh pineapple or 1 can (8 oz.) pineapple tidbits (juice pack), drained

1 cup (4 oz.) shredded mozzarella cheese or Cheddar cheese

Directions

Cut the Morningstar Farms Maple Flavored Veggie Sausage Patties into bite-size pieces. Set aside. Unroll dough onto baking sheet coated with nonstick cooking spray. Press dough into 14 x 10-inch rectangle.

In small nonstick skillet, cook onion in oil over medium heat for 3 to 5 minutes or until tender and beginning to brown, stirring occasionally. Stir in sage and pepper. Spread over dough. Arrange veggie patty pieces and pineapple on top of onion mixture. Bake at 425° F for 8 to 10 minutes or until edges are brown.

Sprinkle with cheese. Bake at 425° F for 5 to 6 minutes more or until cheese melts and crust is golden brown. Cut into rectangles to serve. Serve warm.

Yield: 6 servings

For more quick recipes and fun food ideas, visit www.SeeVeggiesDifferently.com.

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Whataburger's Top 16 Restaurants to Compete for $140,000 in Prizes During 'Burger Olympics'

2009-02-11T04:33:00.000-05:00

/PRNewswire/ -- Sixteen restaurants in Arizona, Georgia and Texas have emerged as finalists in Whataburger's own WhataGames. The 58-year-old Texas burger icon will host the culmination of its 'burger Olympics,' a bi-annual competition between more than 614 Whataburger restaurants from 10 states, this March in Dallas. The 16 finalist teams - who claim to 'bleed mustard' - will be fighting for bragging rights and prize winnings of more than $140,000.

"Being at WhataGames in 2007, I realized that I could do this. It feels like everything we worked hard for paid off. Right now, I'm just on cloud nine. I couldn't be happier," Emily Leija, General Manager at Whataburger #288 in Corpus Christ, Texas, said. "I have a great team that is constantly communicating and works well together. When you have a team like this you enjoy coming to work."

For the past four months, Whataburger restaurant teams have studied their operations manuals, practiced their burger building skills and memorized Whataburger history, facts and figures. Through a process of elimination involving mystery shoppers, independent restaurant audits and pop quizzes, the top 16 restaurants rose above the rest.

Each team is comprised of 10 members: one general manager, one manager, two team leaders and six team members will compete in the finals, earning a tremendous amount of pride within a family-owned and culture-driven company known for its die-hard fans. The 16 teams will compete for three days, March 5-7, in three different parts of the competition to determine the gold, silver and bronze medal winning teams: WhataYaKnow, a Jeopardy-like game; Texas Hot Hold 'Em, a card game about procedures; and What's Cookin', a simulated 30-minute lunch rush at a Whataburger restaurant.

The WhataGames gold medal winning team takes home $5,000 each as well as $500 each for their fellow restaurant team members at home that didn't make the trip. Silver medal team members each win $2,500 and $250 for their restaurant team members and bronze team members each win $1,000 and $100 for their restaurant team members.

Along with the 16 WhataGames restaurant finalist teams, six teams from the company's maintenance staff will be competing to prove who can maintain equipment like fryers, grills and drive-thru speakers the best. Whataburger's maintenance services staff maintains all of the company's more than 700 restaurants and are a crucial part of ensuring every Whataburger restaurant is clean and functions properly. Three technicians from each of Whataburger's six regions will compose the teams as they compete in their own competition for the same level of prizes as the restaurant teams.

"WhataGames is about the passion our team members have for delivering hot burgers and friendly service. It's remarkable to see a 16-year-old win $5,000 and use it to help his family buy a new car or save it for college," said Buddy Reno, Vice President of Restaurant Operations for Whataburger Restaurants, LP. "It's about much more than operations standards. It's a celebration of our company's culture, our teams' dedication and a tribute to our history."

WhataGames finals are the featured event during the Whataburger Family Convention, held concurrently in Dallas. The convention is a family occasion, hosting Whataburger corporate and regional representatives, spouses, franchisees and the WhataGames national finalists.

WhataGames Restaurant Finalists 2009
Phoenix, Ariz.: Unit 761, 4610 S. 48th St.
Thomasville, Ga.: Unit 862, 13880 U.S. Hwy. 19 S.
Corpus Christi, Texas: Unit 288, 5001 Saratoga Blvd.
Corpus Christi, Texas: Unit 334, 4026 U.S. Hwy. 77 N.
Corpus Christi, Texas: Unit 396, 4545 Violet Rd.
Corpus Christi, Texas: Unit 787, 6425 Weber Rd.
Goliad, Texas: Unit 630, 348 E. Pearl St.
Houston: Unit 694, 6520 Southwest Fwy.
Kingsville, Texas: Unit 800, 2701 S. U.S. Hwy. 77 Byp.
Laredo, Texas: Unit 669, 7110 McPherson Rd.
Laredo, Texas: Unit 845, 9102 McPherson Rd.
Port Aransas, Texas: Unit 311, 303 W. Cotter Ave.
San Antonio: Unit 717, 12808 IH-10 W.
San Antonio: Unit 790, 5760 W. Loop 1604 N.
Victoria, Texas: Unit 175, 4302 N. Navarro St.
Watauga, Texas: Unit 757, 7826 Denton Hwy.

WhataGames Maintenance Finalists 2009
Joe Carlyle
Frank Licata
Sam Quinones
Joseph Morin
Bob Armstrong
Juan Padilla
Lee Parris
Tim Johnson
Floyd White
Jimmy Gonzales
Jordan Flores
Gary Michalek
Lyndon Dearing Jr.
Robbie Langston
Joe Armedariz
Jesus Zamarripa
Oscar Chapa
Brian Irving

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Angel Food Ministries Announces AllergyFree Foods(TM) Grocery Packages

2009-02-10T11:08:00.002-05:00

/PRNewswire/ -- Angel Food Ministries (www.angelfoodministries.com), an organization dedicated to providing affordable, quality brand name food to those in need, is proud to be able to offer participants a food package containing items from the AllergyFree Foods(TM) brand of products. This special box of food is designed to accommodate those with the eight most common food allergies: peanuts, soy, dairy, eggs, fish, shellfish, gluten, and tree nuts.

The Allergy-free box costs $25 each, and there is no limit per person or family and no prequalification to order food. The AllergyFree Foods(TM) Company utilizes a revolutionary process that helps eliminate many of the top food allergies in common family favorites.

The new Allergy-Free Box contains:

1 lb coated chicken tenders
1 lb coated breast fillet
1 lb coated nuggets
1 lb coated chicken wings
1 lb coated cubed steak (chicken fried steak)

Angel Food provides individuals and families with fresh, brand name food for typically half the retail price. By purchasing food in bulk, directly from some of the top suppliers in the country, food is discounted by up to 50% of retail. Any of the other boxes of food on the menu may be purchased along with the Allergy-Free Box. The additional boxes available contain top quality food staples from every food group, including chicken, beef, milk, eggs, vegetables and fruits. Each of the regular boxes of food feeds a family of four for about one week, or a single individual for almost a month. The menu selections vary each month, and consist of both fresh and frozen items, saving Americans money with no sacrifice to quality. There is even a box designed for the nutritional needs of senior citizens.

Angel Food Ministries' services are for everyone, regardless of economic circumstances. There are no limits to the quantity of boxes per individual, nor are there any applications or qualifications for eligibility.

In response to current economic conditions, Angel Food has stepped up their efforts to meet the growing needs by adding new distribution centers and hosts sites as quickly and as efficiently as possible. The demand for Angel Food's services nationwide has increased substantially. Today, Angel Food Ministries serves hundreds of thousands of families across 38 states, having provided more than $111 million in direct food assistance to more than 20 million Americans since its inception in 1994. At the core of Angel Food's mission is the promise of fresh food and quality nutrition.

Anyone who wishes to make use of Angel Food's services can call 1-888-819-3745 or visit www.angelfoodministries.com to find the nearest host site.

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The Heart Of The Matter: Americans Should Eat Seafood At Least Twice A Week

2009-02-09T12:51:00.002-05:00

(NAPSI)-The benefits of eating seafood have been touted by many health organizations, so it would be heartening if Americans ate more. Currently, we consume only half the recommended amount, and many assume it's just too expensive or difficult to prepare.

Shrimp and fish are a source of omega-3 fatty acids that can improve cardiovascular health and lower the incidence of heart disease and stroke. Some varieties of seafood, including shrimp, even deliver impressive amounts of vitamin D, which is deficient in the American diet.

Some people may not eat enough seafood because they think it's expensive, but seafood can also be cost effective, especially if it's frozen. Frozen items are priced lower than those at the seafood counter or in restaurants, and they can be stored in the home freezer for an inexpensive and convenient meal option.

For example, SeaPak Shrimp Company offers several delicious, high-quality seafood products. This simple recipe features succulent frozen shrimp and can serve as a restaurant-quality meal for four people for under $20. For more delicious, easy-to-prepare and budget-friendly recipes, visit www.SeaPak.com.

Tangy Lemon Pepper Shrimp With Broccoli

Prep Time: 2 minutes

Cook Time: 8 minutes

Makes: 4 servings

Ingredients:

2 12-oz SeaPak® Shrimp Scampi (frozen)

1 lb angel-hair pasta, dry (choose multigrain for a healthy option)

1 16-oz package broccoli (no sauce), frozen

2 tsp lemon pepper

¼ cup Dijon mustard

1 cup dry white wine

Cook pasta to al dente according to the package directions.

Heat large sauté skillet on medium for 1 minute. Add frozen shrimp to pan and sauté 5 minutes.

Defrost broccoli in microwave according to package directions. Drain broccoli and add to skillet with shrimp.

Whisk lemon pepper, Dijon mustard and wine in a small bowl. Pour mixture over shrimp and broccoli. Stir well to incorporate all ingredients.

Simmer for additional 3-4 minutes (or until shrimp are fully cooked), stirring frequently.

Toss shrimp and broccoli with pasta and serve.

To spice up your dish, add 1-2 tsp of crushed red pepper with the lemon pepper.

Estimated recipe cost to serve four: $18.36; estimated cost per serving: $4.59

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Polka Dot Twisters Fun And Delicious

2009-02-05T10:13:00.001-05:00

(NAPSI)-Getting their little hands into dough is one of the highlights of being in the kitchen to most youngsters. Baking and eating a cinnamon twist warm from the oven makes it all the better. For parents, time spent with kids in the kitchen creates memories and provides an opportunity to teach important life skills while having fun.

For instance, after-school or breakfast treats such as Polka Dot Twisters are so simple to make, the whole family can get in on the action. Children can pat the dough, roll it into ropes, and measure the ingredients.

Everyone will be happy with the delicious aroma coming from the oven and even more so digging into a still-warm Twister. The easy and yummy treat is studded with raisins for sweetness and nutrition. The recipe can easily be doubled.

Polka Dot Twisters

1½ cups all-purpose baking mix

½ cup milk

¾ cup Sun-Maid Natural Raisins

All-purpose flour, as needed to roll Twisters

1 egg, beaten

1 tablespoon granulated sugar

1 teaspoon cinnamon

Preheat oven to 425°F. Line a cookie sheet with foil or parchment paper, or spray with cooking spray.

In medium bowl, stir baking mix, milk and raisins for 1-2 minutes until a soft dough forms. Dough becomes less sticky as it is stirred. Pat dough onto well-floured surface, and with floured hands, shape into a ball, using extra flour as needed to keep from sticking.

Divide dough into 6 equal pieces. Roll each piece into a rope 12 inches long. Fold each rope in half and gently twist together.

Place on prepared cookie sheet. Brush top of each Twister with a thin layer of beaten egg using pastry brush. Mix together sugar and cinnamon and sprinkle about ½ teaspoon over each.

Bake for 15 minutes or until light golden brown. Remove Twisters to a cooling rack. Serve warm. Makes 6.

For more kid-pleasing recipes, go to www.sunmaid.com.

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FDA Urges Consumers Not to Eat Hundreds of Products Recalled Because of Contaminated Peanuts and Peanut Ingredients

2009-02-04T12:03:00.000-05:00

/PRNewswire-USNewswire/ -- So far more than 500 cases of foodborne illness caused by Salmonella Typhimurium have been reported. Many of these cases have required hospitalization. The Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) have confirmed that the sources of this outbreak are peanut products from the Peanut Corporation of America (PCA). PCA sells peanuts, peanut butter, peanut paste, peanut granules and peanut meal, all of which have been recalled

Although none of these PCA products were sold directly to the public, they can potentially sicken consumers because they are used by institutions, the food service industry, and by many companies as ingredients in hundreds of food products, including cookies, crackers and other baked goods, candies, snack bars and snack mixes, fruit and vegetable products with peanut butter, ice cream, and pet foods.

Major national brands of jarred peanut butter found in grocery stores are not affected by the PCA recall.

Companies are recalling their products that contain peanut ingredients from PCA. FDA urges consumers not to eat products that have been recalled or feed them to their pets, and to throw them away in a manner that prevents others from eating them. To help consumers identify these recalled products, FDA has created a searchable database which can be found at http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm. Identification of products subject to recall is continuing and this database is updated frequently. The database is sorted by product category, such as cookies, snack bars, etc., or it can be searched by brand name, UPC code, product description (example: crackers with peanut butter), or any combination of brand, UPC code and description. Persons who do not have access to the Internet can get this information by calling FDA's information line at 1-888-SAFEFOOD or CDC's information line at 1-800-CDC-INFO. The CDC line is staffed 24 hours every day.

If a product is not in FDA's list of recalled products, consumers can check the company's Web site or call the toll-free number listed on most packaging. Information consumers may receive from the companies in this manner has not been verified by FDA.

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Thumbs Down on Green Giant Pasta, Broccoli & Alfredo Sauce

2009-02-03T09:50:00.004-05:00

I always look for new things to try at the grocery store as I wander up and down the aisles. So, when I spotted what looked like an interesting and tasty change-of-pace in the frozen veggie section the other day, I grabbed it.

"Green Giant Pasta, Broccoli & Alfredo Sauce" sounds good doesn't it? It's one of those open the bag, toss in a dish and nuke dishes that is great as a filler or when you're in a rush.

It looks good on the package photo, too. Big chunks of broccoli florets atop sauce covered noodles. Yum.

I glanced at the calories knowing anything with "Alfredo" in it is usually high in calories and fat. Not so with this one, only 220 calories per serving and 4 grams of fat. Not low-cal, but reasonable.

Tried it last night for the first time... and the last.

First, I missed the sodium content when looking at the "Nutrition Facts" but caught the high content immediately with my first bite. I like salt and like it more than I should, so for me to taste the salt it had to be high.

Took a look at the bag and yep, there's a whopping 710 mg in one serving. Wow.

However, that wasn't the worst. I counted three (3) broccoli florets in the entire dish. The rest of the pieces were stems. I know, picky, picky, but I don't like the stems. I don't mind a few, and I can live with 50-50, but there were way too many for my tastes.

I did like the fact that unlike many similar dishes, this one had a lot of broccoli. Usually they're pasta heavy.

The taste? Mediocre --- maybe because it was so low in calories compared to other Alfredos, maybe because of the high sodium content, or maybe it's just the recipe in general.

My husband and I both curled our lips when we tasted our first bite. It's not horrible, it's just not "good".

I was a bit surprised, and disappointed.

Cherries: 'America's Super Fruit' Offers Homegrown Health Benefits

2009-02-03T09:44:00.001-05:00

/PRNewswire/ -- Cherries are not only good for you, but they're also on trend as a homegrown "Super Fruit." According to recent data, more than 9 out of 10 Americans want to know where their food comes from, nearly 80 percent say they're purchasing "locally produced" products, and the majority are defining "local" as made in America.(1,2) And cherries deliver.

About ninety-five percent of cherries consumed in the U.S. are grown here, with most coming from Michigan, Wisconsin, Utah, Washington, Oregon, Pennsylvania and New York.

Food and nutrition experts, including registered dietitian and host of the Food Network's "Healthy Appetite" Ellie Krieger, say the homegrown advantage, coupled with powerful health benefits, make cherries "America's Super Fruit."

"Cherries offer some of the most important attributes people are seeking in their foods today," said Krieger. "While exotic berries may be 'trendy,' as a chef and dietitian I choose cherries, an all-American favorite, because they deliver a powerful combination of good nutrition, local sourcing and environmental sustainability."

"America's Super Fruit" also delivers on safety. As stewards of the environment, the cherry industry has been at the forefront of sustainable growing practices and responsible pesticide research for many years.

Homegrown Heart Health Benefits

As February is American Heart Month, it's no wonder it's also National Cherry Month. The antioxidant compounds -- called anthocyanins -- that give cherries their RED color continue to demonstrate heart-health benefits. Recent studies from the University of Michigan revealed that cherry-enriched diets in animals lowered multiple risk factors for heart disease. In 2007, researchers found that cherry-enriched diets in animals lowered total blood cholesterol levels and reduced triglycerides (fatty acids).(3) And, in 2008, the University of Michigan researchers found animals fed a cherry-enriched diet saw reduced total body weight and fat by 14 percent, in particular the "belly fat" that is most often associated with heart disease risk.(4)

"As we increasingly look for ways to improve health and fight disease with foods, it's exciting to see more and more studies suggest that simple dietary changes, such as including tart cherries, could help decrease the risk for heart disease," said Dr. Steven Bolling, a cardiac surgeon at the University of Michigan Cardiovascular Center who also heads the U-M Cardioprotection Research Laboratory. "The fact they come from Michigan and around the United States is an added bonus."

It's Easy to Enjoy "America's Super Fruit"

In addition to being grown in the U.S., tart cherries come in dried, frozen and juice forms so they're readily available to enjoy all year long.

Krieger says being able to make foods a habit is an important factor in sustaining a healthful diet. "Creating a routine with foods you like is one of the most successful strategies for a long-term, healthful diet plan," said Krieger. "And, with heart disease continuing to be the number one killer in America, being able to incorporate heart-healthy foods like cherries in almost any meal or snacktime makes it easy and enjoyable to protect your heart."

To learn more about the health benefits of cherries and to find recipes and tips, visit http://www.choosecherries.com/. There you can also download a copy of the Cherry Nutrition Report, a compendium of the more than 65 published studies on the potential health benefits of cherries.

The Cherry Marketing Institute (CMI) is an organization funded by North American tart cherry growers and processors. CMI's mission is to increase the demand for tart cherries through promotion, market expansion, product development and research. For more information on the science supporting the unique health benefits of cherries and for cherry recipes and menu ideas, visit http://www.choosecherries.com/.

1: Survey conducted by IRI Data, 2008
2: Survey conducted by The Hartman Group, 2008

3: Seymour EM, Singer AAM, Bennink MR, Bolling SF. Cherry-enriched diets reduce metabolic syndrome and oxidative stress in lean Dahl-SS rats. Experimental Biology 2007 225.8, Presented in minisymposium 225, Dietary Bioactive Compounds: Chronic Disease Risk Reduction.

4: Seymour EM, Lewis A, Kirakosyan A, Bolling S. The Effect of Tart Cherry-Enriched Diets on Abdominal Fat Gene Expression in Rats. American Dietetic Association FNCE 2008.

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Fun Snacks Keep Kids Smiling-And Healthy

2009-02-02T13:25:00.001-05:00

(NAPSI)-There are plenty of ways by which parents can get even the most finicky little eaters to enjoy healthful foods. The key is to select foods that are healthy, fun and delicious.

For instance, adding pears to kids' favorite dishes or coming up with some new ways to include pears in your child's daily menu can increase the nutrition content of meals without a lot of added time or trouble. Plus, pears can be used in a number of simple recipes that your child will enjoy making with you.

Try these tips for adding pears-and therefore nutrients like fiber and vitamin C-to your child's diet:

Pear "French Fries"

Using a French fry cutter or a knife, slice firm pears into French fry shapes. Serve these healthy treats raw with yogurt or chocolate sauce for dipping as an after-school or anytime healthy snack.

Pearfect Cheese and Crackers

Top whole grain crackers with sliced pears and low-fat cheese for a slightly sweet snack or lunch.

Yogurt Pearfait

Place pear chunks in the bottom of a clear glass. Have your child add layers of plain or vanilla low-fat yogurt, granola and more pears for an amazing breakfast or snack.

Pear-kebabs with Strawberry Dipping Sauce

1 cup vanilla yogurt

4 tablespoons strawberry preserves

2 Bosc or Anjou USA Pears, cored and cut into 1" cubes

2 bananas, cut into 1" slices

1 can pineapple chunks, drained

2 cups strawberries, stems removed

6 wooden skewers

In a small bowl, combine yogurt and strawberry preserves. Set aside.

Alternate pears, bananas, pineapple and strawberries onto the skewers.

Serve fruit with strawberry sauce on the side.

Serves 6

For more kid-friendly recipes, tips and online games, visit www.usapears.org.

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A Tasteful Way To Show Affection

2009-01-30T13:10:00.002-05:00

(NAPSI)-You can please that special someone with a true gift from the heart--homemade Stained Glass Hearts. To get this great stained glass look, the Sugar Association used simple sugar cookie dough shaped into a heart with another heart cut out of the middle and filled with crushed red candy. Once baked, the cookies will reflect the love you have for that special someone.

Stained Glass Hearts

½ cup butter or margarine, softened

¾ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2⅓ cups all-purpose flour

1 teaspoon baking powder

⅓ cup red hard candies, crushed

Frosting (optional)

Dough needs to chill from 3 hours to overnight.

Cream butter and sugar in a mixing bowl. Beat in eggs and vanilla. Sift flour and baking powder together. Gradually stir in flour mixture until dough is very stiff. Cover and chill.

Preheat oven to 375° F.

Roll out dough to ⅛-inch thickness on a lightly floured surface. To prevent cookies from becoming tough and brittle, try not to incorporate a lot of flour. Cut out cookies using a heart-shaped cookie cutter or by using a sharp knife and cutting around a heart pattern. Transfer cookies to a foil-lined baking sheet. Using a small heart-shaped cookie cutter, cut out and remove heart design from the center of each cookie. Fill the cut-out section with crushed candy.

Bake 7-9 minutes or until cookies are lightly browned and the candy has melted. Do not overcook. When done, slide foil off baking sheet. Carefully loosen cookies from foil when cooled. If desired, pipe decorative borders with frosting around edges.

Makes about 2½ dozen medium cookies.

Nutrient Information per Serving/Percentage of Calories

87 calories per cookie
13 grams carbohydrate/57%
1 gram protein/7%
3 grams fat/36%
51 milligrams sodium
14 milligrams cholesterol
2 grams dietary fiber

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Girl Scout Cookies are Safe for Consumers

2009-01-28T22:01:00.001-05:00

Girl Scout Cookie season is here! For those of you who are anxiously awaiting the arrival of your favorite variety, Girl Scouts of Greater Atlanta is happy to announce that the peanut butter used in Tagalongs® and Do-Si-Dos®, is not sourced from Peanut Corporation of America, the supplier recently implicated by the FDA in their ongoing investigation of a recent Salmonella outbreak.

All Girl Scout Cookies are baked under stringent guidelines and food safety and quality is of the utmost importance. The Girl Scout Cookie Program is the premier business and economic literacy program for girls. It teaches girls financial responsibility, business proficiency and valuable life skills such as money management, teamwork, decision-making and goal setting. All of the proceeds from the program not only support collective troop activities, but they also help subsidize the cost of providing the Girl Scout Program to approximately 40,000 girls in the metropolitan Atlanta and northwest Georgia area.

Girl Scouts of Greater Atlanta and our partner Little Brownie Bakers are thankful for the public’s response to the importance of the continued support of Girl Scouts and especially the Girl Scout Cookie Program.

The purchase of a box of Girl Scout Cookies is and investment in the leaders of tomorrow! Girl Scouts are currently taking orders. Visit our Web site, www.girlscoutsofgreateratlanta.org, on Monday, Feb.16 to find a Girl Scout Cookie Booth Sale location near you.

About the Girl Scouts of Greater Atlanta, Inc.
Girl Scouts of Greater Atlanta, Inc. serves approximately 40,000 girls and over 16,000 adult members in 34 counties in the Greater Metropolitan Atlanta area, northwest Georgia and Polk County, TN. Girl Scouting’s mission is to build girls of courage, confidence and character, who make the world a better place. For more information on how to join, volunteer or donate to the Girl Scouts of Greater Atlanta, Inc. call 1-800-771-4046, or visit www.girlscoutsofgreateratlanta.org.

Little Brownie Bakers
Little Brownie Bakers has been baking Girl Scout Cookies® since 1973. The bakery is licensed by Girl Scouts of the USA to provide eight varieties of cookies for the annual Cookie Sale activities, including Thin Mints, Samoas®, Tagalongs®, Do-si-dos®, and Trefoils. Little Brownie Bakers’ mission is to provide cookies and support services of the highest quality to Girl Scout councils so that the annual Girl Scout Cookie Program activities will help build a wide range of life skills for girls and generate income for Girl Scout troops and councils.
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Your Recipe Creation Could Be Worth $1 Million

2009-01-28T12:23:00.002-05:00

(NAPSI)-The 44th Pillsbury Bake-Off® Contest is now open for entries. One hundred finalists will compete for the $1 million grand prize. The entry deadline is April 20, 2009. For contest details, visit www.bakeoff.com. This recipe example from the 43rd contest fits the Entertaining Appetizers category. The simple step of spraying the pan with no-stick cooking spray helps create a crispy, nicely browned crust.

Mango, Prosciutto And

Goat Cheese Appetizer Pizza

1 tablespoon CRISCO® pure olive oil

1 medium onion, chopped (1/2 cup)

1 firm ripe mango, seed removed, peeled and cut into ¼-inch pieces (1 cup)

1/3 cup SMUCKER'S® sweet orange marmalade

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

1 to 2 teaspoons soy sauce

1 can (13.8 oz) Pillsbury refrigerated classic pizza crust

4 oz thinly sliced prosciutto

1 cup shredded mozzarella cheese (4 oz)

1 cup crumbled goat (chèvre) cheese (4 oz)

Heat oven to 400°F. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve ½ cup mango. Stir remaining mango into onion. Cook 3 minutes, stirring frequently.

Stir in marmalade, mustard, vinegar and soy sauce. Cook 2 to 3 minutes, stirring frequently, until mixture thickens and most of liquid is absorbed. Remove from heat; cool while preparing crust.

Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until edges just begin to brown.

Spread mango-onion mixture over crust. Top with prosciutto; sprinkle with mozzarella cheese and goat cheese.

Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with reserved ½ cup mango.

Makes 24 appetizers.

• Bake-Off is a registered trademark of General Mills

• Smucker's and Crisco are registered trademarks of The J.M. Smucker Company

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Super Healthy Recipes For The Big Game

2009-01-27T08:45:00.002-05:00

(NAPSI)-Ever since you made a New Year's resolution to eat more nutritiously, you've followed your playbook without fumbling. You've taken a time-out from overindulging in higher-fat foods, scrambled to make smart choices when dining out, and avoided interference from colleagues who brought treats into the office.

Keep your offense strong during the big game by filling up on low-calorie-density vegetables, fruits, high-fiber starches and lean protein. The Volumetrics® approach developed by Dr. Barbara Rolls--and incorporated into the Jenny Craig Program--allows you to feel full on fewer calories. So you'll still be able to enjoy snacking with your fellow football fans-without sacking your hard-earned weight loss efforts.

"Socializing with friends doesn't have to mean abandoning your healthy eating behaviors," explains Lisa Talamini, RD--vice president, Research and Program Innovation for Jenny Craig, Inc. "All it takes is a little preplanning and a positive weight loss mindset.

"Have a filling snack of fresh fruits or a bowl of soup before you leave home, so you don't arrive at the party hungry. Or bring a vegetable party platter with you and dip crunchy veggies into one of the tasty dips below to score your own weight loss touchdown."

Tex-Mex Salsa

1¾ cups canned black beans, rinsed and drained

2 cups canned whole-kernel corn, drained

1 cup seeded, chopped red or green bell peppers

½ cup chopped fresh cilantro or fresh flat-leaf parsley

1 cup chopped scallions

3 Tbsp. lime juice

2 Tbsp. red-wine vinegar

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. hot pepper sauce

Combine all ingredients in a large bowl. Salsa can be refrigerated for up to three days.

8 servings (½ cup each). Per serving: 95 calories, 18g carbohydrate, 1g fat, 5g protein

Mel's Fresh Lemon Hummus

¼-⅓ cup freshly squeezed lemon juice

2 cups canned chickpeas, rinsed and drained

¼ cup tahini

2 tsp. chopped garlic

1 tsp. grated lemon zest

½ tsp. salt

Puree ¼ cup lemon juice with the rest of the ingredients in a blender or food processor until the texture is slightly chunky. If desired, stir in more lemon juice.

10 servings (2 Tbsp each). Per serving: 90 calories, 13g carbohydrate, 3g fat, 3g protein

Recipes from The Volumetrics Cookbook for Jenny Craig by Barbara Rolls, published by Harper Collins, 2007. For more recipes and information on Volumetrics, see The Volumetrics Eating Plan by Barbara Rolls, also published by HarperCollins, 2007.

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Score Big on Super Bowl Sunday with Turkey Chili on How2heroes.com and Eatturkey.com

2009-01-26T13:26:00.001-05:00

/PRNewswire-USNewswire/ -- While some say Super Bowl Sunday is about the big game or the creative TV commercials, let's face it, it's really all about the food. Everyone looks forward to the delicious spread of snacks and hearty fare. This year, how2heroes and the National Turkey Federation (NTF) have teamed up with Chef Steven Brand from Upstairs on the Square in Cambridge, Mass., to create the ultimate Turkey Chili recipe that's easier on your wallet and your waistline than the traditional meat sources.

Chef Brand demonstrates online how he puts together a big steaming pot of Turkey Chili goodness. Ground turkey is elevated to new levels with the combination of fresh ingredients including tomatoes, kidney beans, butternut squash and carrots. Then he spices it up with cinnamon sticks, cumin, fennel and chipotle chilies. Chef Brand's piece de resistance is the tangy fresh Lime Sour Cream. Just put a dollop on top of a bowlful along with some scallions and grated Cheddar cheese.

To gear up for making a pot of this Super Bowl Turkey Chili, watch the how-to video and get the recipe on www.Eatturkey.com or www.how2heroes.com. Your guests will high-five you.

For more Super Bowl cooking videos and recipes, visit www.how2heroes.com. For more information about cooking turkey, nutritional information and recipes, visit www.Eatturkey.com.

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Dinnertime Pizzazz for Less than $10

2009-01-25T19:55:00.003-05:00

(ARA) - With food costs rising and budgets tightening, it’s time to get creative at mealtime. The trick is to do more with less, and there are many great options -- from smart recipes to great food products -- to help stretch the dollar and delight the appetite.

The experts at Target and SuperTarget offer tips to keep meal costs down:

* Buy on sale. Check weekly ads in-store and online for deals.

* Try the store brands. Brands like Archer Farms and Market Pantry at Target and SuperTarget taste great and cost less than national brands.

* Plan a weekly menu. Use that as a basis for your shopping list. You’ll stretch your dollars and your leftovers. Last night’s roast chicken is a perfect filling for taco night. Sautee the remaining shredded chicken with onion, warm up corn tortillas and add salsa, guacamole and a squeeze of lime juice.

* Buy larger portions on sale to split up into smaller packages or freeze.

* Make it a challenge. Bring the family to the grocery store and challenge everyone to come up with a meal for $10 or less.

Don’t think a family meal for less than $10 is possible? It’s not only possible; it’s a piece of cake to make. Try the following delicious recipes using Market Pantry ingredients from Target:

Enchilada Lasagna Pie

Ingredients:
8 ounces. lean ground beef
1 small onion, chopped
1 (15.5-ounce) can pinto beans, drained and rinsed
1 (10-ounce) can red or green enchilada sauce
4 corn tortillas, quartered
1 cup shredded Mexican blend cheese

Directions:
1. Heat oven to 350 F.
2. Cook beef and onion six to eight minutes or until beef is browned; drain. Season to taste. Stir in beans.

3. Spread a few spoonfuls of sauce in 8-inch deep dish pie plate. Layer half tortillas, beef mixture, half remaining sauce and half of cheese over sauce in dish. Repeat with remaining tortillas and sauce.

4. Cover with foil and bake 30 minutes. Remove foil, top with remaining cheese. Bake five more minutes or until cheese melts. Enjoy topped with sour cream and chopped cilantro (optional).

Makes four servings. Prep time: 15 minutes, Total time: 50 minutes

Salad with Mexican Vinaigrette

Stir two tablespoons chopped cilantro into 1/2 cup Italian salad dressing. Serve over mixed greens, tomatoes and green onions.

A Twist on Flan

Spoon caramel ice cream topping over a dish of vanilla pudding. Sprinkle with toasted coconut.

Date night doesn’t have to mean dinner and a movie out on the town. When you throw in a babysitter your simple night out could cost more than $100. Stay in, rent a movie and make the following recipe for a delicious homemade dinner. Prepare frozen spinach and artichoke purses as an appetizer, an artisan French petite loaf and a mixed salad for course number two and warm some prepared molten lava cakes topped with whipped cream for dessert. You’ve got a restaurant-quality experience on your home turf. Candles optional.

This menu of Archer Farms items makes a great dinner for two for less than $15.

Archer Farms Seared Patagonian Scallops with Herbed Linguini Alfredo

Ingredients:

8 ounces linguini (from a 16-ouncepackage)
8 ounces Archer Farms wild-caught Patagonian scallops, thawed (from a 16-ounce package)
2 teaspoons butter
1/2 cup prepared Alfredo sauce (from a 12.3-ounce jar)
2 tablespoons dry white wine
2 tablespoons garlic and herb cheese spread
1 tablespoon chopped Italian flat leaf parsley

Directions:
1. Cook and drain linguini as directed on package.

2. Meanwhile, blot scallops with paper towels. Heat butter in large skillet over medium-high heat until foamy. Add scallops to skillet, not touching, in single layer.

3. Cook one minute or until well browned; gently toss to turn. Cook an additional minute or until just opaque. Stir in remaining ingredients except parsley. Heat just until hot.

4. Spoon scallops and sauce over pasta in serving dishes. Sprinkle with parsley.

Serves two. Prep time: 15 minutes, Total time: 15 minutes

Courtesy of ARAcontent

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A Delicious Food That May Help Save Lives

2009-01-23T11:30:00.002-05:00

(NAPSI)-Many people will be happy to hear the latest news about the health-giving properties of a favorite food.

The Louisiana oyster has been credited for centuries for improving people's love life, but recent medical findings have shown that these mollusks that lie beneath Louisiana's waters are more valuable than one could ever have imagined.

At the annual meeting for the Institute of Food Technologists, Dr. Jack Losso, a researcher from Louisiana State University's Department of Food Science, presented exciting news on the correlation between oysters and breast cancer cells.

In clinical trials, Losso combined oyster ceramides, which are lipids or fat compounds, with breast cancer cells in test tubes and laboratory rats.

No toxicity to the animals was reported and the ceramides were shown to significantly impact the cells.

"This is incredibly exciting," said Losso. "When we looked at cancer cells treated with oyster ceramides, their growth had been inhibited and they were dying."

And even better news for those who like their oysters fried in a po' boy or sautéed with pasta, the benefits of the ceramides are not lost in cooking. Because ceramides are a fat compound and a part of the oyster's natural oils, consumers should avoid putting the oysters on tilted countertop grills, which discard fat.

For more information, visit www.LouisianaSeafood.com.

Try this crispy salad that offers a tasty way to enjoy the health-giving properties of oysters:

Crispy Oyster Salad With

Creole Mustard Dressing

3 eggs

1 Tbsp. Creole or spicy mustard

4 Tbsp. olive oil

1 tsp. red wine vinegar

Salt and pepper

1 pint Louisiana oysters

2 cups Italian breadcrumbs

2 cups vegetable oil

2 heads Bibb lettuce

Romano cheese

Separate egg yolks and save egg whites. To make dressing, mix egg yolks, mustard, olive oil, vinegar; salt and pepper to taste. Dip oysters in beaten egg whites. Roll in breadcrumbs. Fry oysters in hot vegetable oil for 3-4 minutes or until breading is golden brown. Remove; drain on paper towel. Place lettuce leaves on plates; sprinkle with cheese. Place 4 oysters on each salad; top with dressing. Serves 6-8.

Recipe courtesy of P&J Oyster Company, New Orleans.

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Creativity In The Kitchen Could Pay Off

2009-01-20T10:37:00.002-05:00

(NAPSI)-A simple recipe idea could be your ticket to fame and fortune. The 44th Pillsbury Bake-Off® Contest is accepting entries now through April 20, 2009. One hundred creative home cooks will compete for a $1 million grand prize at the contest finals April 11-13, 2010, in Orlando. For more details, visit www.bakeoff.com. This recipe example from the 43rd contest fits the Sweet Treats category. The caramel ice cream topping in the filling and drizzled on top makes this creamy cheesecake irresistible.

Spiced Creamy Caramel-Peanut Torte

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

2 packages (8 oz each) cream cheese, softened

1 jar (12.25 oz) Smucker's® caramel ice cream topping

½ cup Jif® creamy peanut butter

⅓ cup powdered sugar

1 teaspoon vanilla

¼ teaspoon ground cinnamon

⅛ teaspoon freshly grated nutmeg or regular ground nutmeg

1 container (8 oz) frozen whipped topping, thawed

1¼ cups Fisher® honey roasted peanuts

Heat oven to 350°F. Spray 10- or 9-inch springform pan with Crisco® Original No-Stick Cooking Spray. Press cookie dough on bottom and ¼ inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.

Meanwhile, in large bowl, beat cream cheese, ⅔ cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.

Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.

Just before serving, top cheesecake with remaining ¼ cup peanuts and drizzle with remaining ⅓ cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.

16 servings

Bake-Off is a registered trademark of General Mills, Smucker's, Crisco and Jif are trademarks of The J.M. Smucker Company, Fisher is a registered trademark of John B. Sanfilippo & Son, Inc.

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Blueberry French Toast For Cozy Mornings

2009-01-19T12:49:00.002-05:00

(NAPSI)-On days when the sky is gray and cold winds blow, brighten the morning with the comforting flavors of "Blueberry French Toast Sandwich." The recipe is super fast and easy to make with a few convenient ingredients that go together to create a warm breakfast or brunch entrée.

You'll find fresh blueberries in the produce aisle of your supermarket right now. They come to us directly from South America, where the climate is perfect for growing blueberries while it's winter here in the northern hemisphere. This year, expect to see more fresh winter blueberries than ever--and excellent quality--thanks to ideal weather conditions in Chile.

Fresh blueberries add much more to winter breakfasts than a cheerful reminder of blue summer skies. A whole cup of blueberries has just 80 calories and provides the fiber, vitamin C and manganese our bodies need.

BLUEBERRY FRENCH TOAST SANDWICH

1 package (3 ounces) cream cheese, softened

1½ tablespoons confectioners' sugar

1 package (about 12 ounces) frozen French toast (6 slices)

¾ cup fresh blueberries

In bowl, stir together cream cheese and confectioners' sugar. Heat French toast as package directs. Spread cream cheese mixture on French toast slices. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. To serve: Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled.

YIELD: 3 servings

Visit www.blueberrycouncil.org for more recipes.

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Elegantly Easy, Wickedly Delicious Dark Chocolate Bark With Figs And Nuts

2009-01-16T12:38:00.001-05:00

(NAPSI)-Impress that special person in your life with a healthy taste of decadent Dark Chocolate Bark with Figs and Nuts. If you're new to bark, this chocolate candy ranks as one of the easiest and tastiest confectionary treats.

Simply melt chocolate in the microwave, stir in some chopped golden Calimyrna or dark purple Mission Figs and some chopped nuts, and spread the mixture on a foil-lined sheet. Chill and break into pieces. So easy, it's hard to believe. Variations abound--drizzling white chocolate over the top, sprinkling with toasted almonds or, for fig lovers, sprinkling additional chopped figs on top--all the variations are delicious. Wrap in festive cellophane with a decorative ribbon for a celebration or keep in an airtight container for everyday enjoyment.

The news keeps getting better. Dark chocolate is loaded with health-promoting antioxidants. Add to this the fact that California dried figs and nuts are great sources of dietary fiber and other essential nutrients and you have a treat that shows you care about healthy eating and know how to make it taste good. Indulge your sweet tooth, but remember that a little piece goes a long way. Share the recipe with friends and family and let everyone in on the treats that treat you well.

Valley Growers' Store is a great place to order figs throughout the year, and the Web site is a wealth of kitchen-tested recipes. Visit www.valleyfig.com.

Dark Chocolate Bark with Figs and Nuts

8 ounces bittersweet (not unsweetened) chocolate baking bar, broken into small pieces

½ cup stemmed and chopped (⅓ inch) Blue Ribbon Orchard Choice or Sun-Maid Figs

½ cup chopped (⅓ inch) salted or lightly salted mixed nuts*

2 ounces white chocolate, broken into small pieces

Melt bittersweet chocolate as package directs. Stir figs and nuts into melted chocolate. Spread on foil-lined baking sheet to thickness of about ¼-inch. Chill until firm, about 30 minutes. For white chocolate drizzle, melt white chocolate as package directs. Scrape into small plastic bag; seal bag. Snip tiny hole in corner of bag. Squeeze bag to drizzle chocolate over bark. (Or dip teaspoon in chocolate and drizzle over bark.) Chill 30 minutes or until firm. Peel bark off foil and break into irregular 1½- to 2-inch pieces. Store in airtight container at room temperature. Makes 24 to 28 pieces.

*Or chopped, toasted almonds, hazelnuts, pecans, pistachios, cashews, walnuts or a combination.

Fig Almond Bark Variation:

Omit mixed nuts and white chocolate. Increase chopped figs to 1 cup. Melt bittersweet chocolate as directed above and stir in figs. Spread on foil as directed. Immediately sprinkle ½ cup toasted sliced almonds over chocolate. Press almonds into warm chocolate with back of spoon to secure. Chill and break into pieces as directed.

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Kellogg Company Announces Precautionary Hold on Austin and Keebler Branded Peanut Butter Sandwich Crackers

2009-01-15T06:56:00.002-05:00

Kellogg Company yesterday announced it has taken the precautionary measure of putting a hold on Austin® and Keebler® branded Toasted Peanut Butter Sandwich Crackers, Peanut Butter and Jelly Sandwich Crackers, Cheese and Peanut Butter Sandwich Crackers, and Peanut Butter-Chocolate Sandwich Crackers.

FDA and other regulatory agencies have indicated that Peanut Corporation of America (PCA) is the focus of their investigation concerning a recent Salmonella outbreak thought to be caused by tainted peanut butter. PCA is one of several peanut paste suppliers that the company uses in its Austin® and Keebler® branded peanut butter sandwich crackers.

Kellogg Company's investigation has not indicated any concerns, nor has the Company received any consumer illness complaints about these products.

Nonetheless, Kellogg Company is taking precautionary measures including putting a hold on any inventory in its control, removing product from retail store shelves, and encouraging customers and consumers to hold and not eat these products until regulatory officials complete their investigation of PCA and Kellogg provides further information as to the resolution of this issue.

"Consumer health and safety is our top priority," said David Mackay, president and CEO, Kellogg Company. "We are taking these voluntary actions out of an abundance of caution."

While no additional consumer action is necessary at this time, consumers with questions or who would like a product refund can call the Kellogg Consumer Response Center at 888-314-2060.

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