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

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

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

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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Richard Blais One-Day Only Interactive Cooking Demonstration

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

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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Looking for an Irish Celebration Today?

“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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Girl Scout Cookies are Safe for Consumers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

(Author Stephanie Schupska is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)
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Now Top That! Dessert Parties Liven Up the Holidays

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

Dessert Party Tips:

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

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

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

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

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

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

ADDITIONAL NEWS – IS YOUR VANILLA SHOWING?

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

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

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

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

How To Enter the Pillsbury Make America Sweeter Contest

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

Include a photo or short video illustrating your sweet gesture

Entries can be submitted online at www.pillsburybaking.com/campaign or by mail to Pillsbury Make America Sweeter Contest, P.O. Box 8501, Prospect Hts., IL 60070.
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Atlanta’s Premier Fall Culinary Event Benefits the Georgia Center for Child Advocacy

An Evening of Delights at Cheer for Children Ball 2008

Sample delicious delicacies, sip on great wines, and help build a brighter future for our children. The 2008 Cheer for Children Ball will be held at the beautiful Atlanta History Center on Friday, November 14, 2008 from 7 p.m. to 11 p.m. and feature a fabulous evening of great food, live music from Papa-Sol and a one-of-a-kind auction - all while raising funds and awareness to end sexual abuse among children in Atlanta. The evening will feature specially selected wines paired with culinary delights provided by the American Culinary Federation (ACF) Greater Atlanta Chefs Association and exciting live and silent auctions that include an array of jewelry, art, fabulous vacation packages and entertainment opportunities. Proceeds will benefit the Georgia Center for Child Advocacy, the preeminent authority on the treatment of childhood sexual abuse, providing evaluation and treatment for a child's long-term recovery and leading a statewide prevention and education program to end the sexual abuse on children. Cheer for Children Ball tickets are $150 in advance. For more information, call (678) 904-2880 or visit www.cheerforchildren.org.
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Ocean Spray Announces $25,000 Ultimate Cranberry Recipe Contest Grand Prize Winners

Ocean Spray announced the 2008 winners of the second annual Ultimate Cranberry Recipe Contest who will each receive a $25,000 grand prize. Consumer and foodservice professionals nationwide were challenged with developing innovative cranberry concepts highlighting the versatility of this quintessential American fruit. Michael Cohen of Los Angeles, Calif. is the winner of the consumer contest with his “Roasted Cranberry Quesadillas” recipe and Justin Ward from the Art Institute of Atlanta in Atlanta, Ga. is the foodservice winner with his “Pork Tenderloin with Cranberry Mole and Cranberry Salsa” recipe.

The holiday season will be a little more delicious this year for Cohen and Ward. Both grand prize winners were awarded checks yesterday evening by head judge Chef Tyler Florence during a private cocktail function at 620 Loft & Garden in New York’s Rockefeller Center®. The reception was held in conjunction with the debut of Ocean Spray’s “Bogs Across America” tour, which brings more than 2,000 pounds of cranberries to a free-standing bog in Rockefeller Center®.

Home cooks with original cranberry recipes were invited to enter the consumer component of the contest, while the foodservice portion of the contest was open to all food professionals with a passion for cranberries, from established chefs to recent culinary graduates. The contest attracted recipes displaying the fruit’s true versatility including festive drinks, decadent desserts and tasty tarts and tapas.

“Michael Cohen and Justin Ward illustrated the cranberry’s year-round versatility and the fruit’s unique flavor. With more than 2,000 entries in the Ultimate Cranberry Recipe Contest, the team at Ocean Spray was truly impressed by the variety and originality of the recipes submitted by both home cooks and foodservice professionals,” said Ken Romanzi, chief operating officer of Ocean Spray.

Recipes were judged based on creativity, use of product, taste, overall appearance and ease of preparation. The esteemed panel of judges, including acclaimed Chef Tyler Florence, Associate Food Editor Michael Tyrell from Family Circle and noted Kroger chef, Brian Whisman, narrowed the top four finalists in each category who competed in cook-offs at DeGustibus Cooking School in New York City.

The winning recipes along with the top four finalist recipes from each category are also featured on www.oceanspray.com and www.oceansprayfoodservice.com.

Roasted Cranberry Quesadillas
Recipe by: Michael Cohen

INGREDIENTS

3 cups chopped Ocean Spray® Fresh or Frozen Cranberries
3 tablespoons dark brown sugar
11/2 tablespoons vegetable oil
11/2 teaspoons finely chopped orange zest
1/4 teaspoon ground cinnamon
6 ounces cream cheese, softened
6 (8-inch) flour tortillas
1 1/2 to 3 tablespoons butter
Maple syrup for drizzling
Mint sprigs
Vanilla ice cream, if desired

DIRECTIONS

Preheat oven to 350 degrees F. Combine cranberries, brown sugar, oil, orange zest and cinnamon in 11x7-inch baking dish; toss until mixed. Spread mixture evenly in dish and bake for 30 to 40 minutes or until cranberries are tender, stirring occasionally.

To assemble quesadillas, spread 1/4 of the cream cheese over each tortilla almost to edges. Top 3 of the tortillas evenly with roasted cranberry mixture. Place remaining 3 tortillas cheese side down over cranberry mixture.

Melt 1 tablespoon of the butter in large heavy skillet over medium heat. Place 1 of the quesadillas in skillet, pressing down firmly with metal spatula. Cook 3 to 4 minutes or until golden brown, carefully turning once. Add another tablespoon butter to skillet if necessary. Cook remaining quesadillas.

To serve, cut each quesadilla into 4 wedges. Place on serving plates and drizzle with desired amount of maple syrup. Garnish with mint and serve with ice cream if you like.

Makes 6 servings


Pork Tenderloin with Cranberry Mole and Cranberry Salsa
Recipe by: Justin Ward, Art Institute of Atlanta

INGREDIENTS

Mole
3 ounces Ocean Spray® Cranberry & Chocolate Trail Mix
1/4 cup chopped red onion
3/4 tablespoon chili powder
1/2 cup water
1/3 cup Ocean Spray® Jellied Cranberry Sauce
1/2 to 1 teaspoon kosher salt

Salsa
1/2 cup chopped Ocean Spray® Craisins® Sweetened Dried Cranberries
1/2 cup peeled, seeded, diced cucumber
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1/2 tablespoon Ocean Spray® Jellied Cranberry Sauce
Kosher salt and pepper to taste

Pork
2 12- to 14-ounce pork tenderloins, trimmed
1 tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground pepper
6 fresh cilantro sprigs, to garnish

DIRECTIONS

Preheat oven to 350 degrees F.

To make mole: Place trail mix, onion and chili powder in 6-quart saucepan. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes. Add water and cranberry sauce. Increase heat to medium. Simmer, stirring frequently, for 15 to 20 minutes or until mole is thickened. Place sauce in blender. Blend on high speed until smooth. Add salt to taste. Return mole to saucepan to keep warm.

To make salsa: Combine sweetened dried cranberries, cucumber, onion, cilantro, lime juice and cranberry sauce in large bowl. Mix well. Season to taste with salt and pepper.

To make pork: Place pork in large bowl. Rub with chili powder, salt and pepper. Place pork on oven rack with baking sheet underneath. Bake for 20 to 25 minutes or until internal temperature reaches 150 degrees F to 155 degrees F. Let stand for 5 minutes before slicing.

Ladle 3 ounces mole in center of each plate. Slice pork into 1/4-inch-thick pieces. Shingle 4 to 5 pieces over mole. Spoon salsa over pork, being careful not to cover all of meat. Garnish each plate with a cilantro sprig.

Makes 6 servings.
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VSU Hosts 'Chillin with the Champs' Sept. 20

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

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

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

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

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

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Taste of Carrollton September 18th

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

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

There will be music, games and fun for the whole family. So come hungry and join us for our Picnic on the Square!
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Cookbook Author & Lecturer Susan Delaine Serves Up Healthy Eating Cooking Demonstration at the Fayette County Public Library

Cookbook author and lecturer Susan Delaine teams up with Fayette County Library to share her expertise with members of the community who would like to learn more about how to prepare balanced, healthy meals. "Her approach to meal planning and preparation is especially helpful for moms on the go who are looking for nutritional meals for their families. We are very pleased she has joined us to offer a cooking demonstration to teach our residents these skills," states Chris Snell, director of the Fayette County Public Library.

Susan Delaine is the author of Balancing the Bowl, an allergen-free recipe cookbook that offers a variety of recipes that are gluten-free (GF), casein-free (CF), wholesome, family friendly and affordable. Written for those who are caring for autistic children on a daily basis, readers can find delicious meal solutions, but easy-to-understand food guides, a clear explanation of the autism-and-diet link and a glossary of simple definitions.

Susan will demonstrate for attendees how to prepare grilled sesame ginger chicken skewers with sesame butter, and banana bread muffins.

Susan's media appearances include Good Day Atlanta, WXIA-TV, NPR, Atlanta Parent Magazine, Fayette Woman and Chicago News at 11. Susan has a "hands on approach" as she teaches students how to make a healthy and better choice for themselves and their family.

The "healthy eating" cooking demonstration and book signing will take place on Saturday, September 13th at the Fayette County Public Library, 1821 Heritage Park Way, Fayetteville, GA 30214. Proceeds benefit the Friends of Fayette County Library. Admission is free. Pre-registration is required; visit www.susandelaine.com.
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Turn On the Heat-- We're Ready to Pig Out

CC Note: The competition in Newnan sounds like it's "hog heaven."

Most police officers don’t appreciate being called pigs, but when it comes to name calling, three University of West Georgia police officers don’t mind it at all. Lt. Charlie Marlar, Lt. Ned Watson and Sgt. Billy Stuart are the “Smokin’ Pigs Barbeque” team that has been rubbing and smoking their way through the state since last August.

Each team member has their own specialty in the four meat categories allowed in the contests. Billy smokes the ribs, Ned specializes in brisket and Charlie handles the chicken and pork. They are already planning for their fifth barbeque competition in October.

“It seems we are always preparing for the next competition,” said Charlie, who is a team captain of sorts. “A lot of the staple materials we reuse, but many have to be replaced.”

The list of equipment and ingredients needed for a successful outing can be a long one. A smoker the size of a small submarine is an important piece of equipment. The Smokin’ Pigs’ cooker has been custom designed out of a discarded propane gas tank and attached to a trailer.

Carefully chosen utensils, carefully bought meat, spices for the secret sauces and rubs, and seasoned wood are also on the list.

And not just any wood will do. At least four months of seasoning is needed for the best gourmet wood that ranges from peach, cherry and apple to hickory, oak and pecan.

Other items on the list are paper products, electric cords, lights, a sink, hose, pipe, a tent, soap and food for meals for what can be a 48-hour campout next to a hot wood box full of flaming chips.

The cooking gets so serious, teams hide their makeshift kitchens with tarps. It’s a sweaty, competitive and fun affair that brings sons and daughters, mothers and in-laws, aunts and uncles and friends together on judging day to taste the entries and support the team.

It is a Father-Son affair for Ned and his 14-year-old son, Bradley. “I love to cook and began cooking when I was about Bradley’s age,” said Ned. “He’s seen me in kitchen growing up and he enjoys cooking, too. He enjoys cooking together.”

Billy said when he joined the Pigs, he just wanted to learn how to cook. “I like to eat barbeque,” said Billy. “So, I thought I should learn to cook it. Since I am so competitive, I’ve stuck with it. Hopefully, I can perfect my recipe and win.”

Charlie showed him the basics and the sergeant went on from there. He has his own recipe for the rub that he puts on his ribs and a honey glaze that finishes off the meat at the end. It takes him six hours to cook the ribs with a 3-2-1 method. Three hours smoked with a rub, two hours smoked in foil and one hour cooked bare with a glazing applied toward the end.

“The rub is a typical Kansas City rub with paprika, chili powder and cayenne,” said Billy. “I’m tinkering with it and looking for that winning recipe. If I gave up anything more of the ingredients, though, I’d be giving away my secrets.”

The team has not placed in the top ten but had their first top ten call for their pork, a step in the right direction. Judges score on appearance, taste and tenderness, and it’s not only a matter of being a great cook, but also giving judges what they want.

Right now, what the judges seem to like and what the barbeque trend is favoring is a spicy flavor for the pork, spicy and sweet for the chicken and ribs, and a bold taste for the brisket.

Competition is tough with restaurants and professional barbeque suppliers sponsoring many of the contestants. The Smokin’ Pigs are new to the circuit and since they have a day job at a state institution, they don’t have the money and the time to compete as often as they would like. But, nonetheless, they did beat the Jacks Old South team, a Food Network favorite, in two out of four meat categories at a recent cook off.

“The judging is very subjective and it is difficult to know what the judges are looking for,” said Charlie. “What we decided to do is cook to our own tastes and alter them to what research shows the trends to be.”

Research includes reading up on the latest techniques and recipes, googling competitions and lots and lots of practice.

While camping out and eating leftover barbeque may sound like a mini vacation, the first weekend the team cooked together has been labeled the worst ever by all.

With the outdoor temperature hovering over 100 degrees and a low in the 90s the following morning at 5 a.m., the camp and the cooking was hot, muggy and miserable. And the Smokin’ Pigs did not win or place.

But, their experiences have improved since then and the team is now tweaking their recipes for the Coweta Up in Smoke BBQ Cook Off in Newnan this October.

“We would not be able to have our little weekend trips if our families were not involved,” said Charlie. “All of our parents and wives, aunts and uncles, cousins and neighbors have shown up at the competitions and have supported our efforts.”

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Give Your Family a “Super” Nutritious Meal in Minutes

Hard-pressed to find nutrient-rich yet convenient meal ideas on a weeknight after work? Looking for a quick and easy way to incorporate those highly touted superfoods into a meal for the entire family? Châtel Farms helps you find the balance between nutritious, wholesome ingredients and time-saving preparation.

Try this 15-minute recipe for Szechwan Style Beef Crumble Stir Fry with Shitake Mushrooms, Broccoli and Chile Peppers or a 30-minute recipe for Quick Braised Beef Crumbles with Fresh Summer Tomatoes, Carrots, Soy Beans, and Garlic, courtesy of Châtel Farms.

Here are just some of the “super” health benefits of ingredients used in these recipes:
Broccoli stimulates the body to produce its own cancer-fighting substances. It can also help prevent cataracts, heart disease, arthritis, ulcers, and viruses.

Tomatoes strengthen the immune system, slow the progress of degenerative diseases and reduce the risk of certain cancers.

Chile peppers contain high amounts of vitamin C and carotene, and peppers are a great source of most B vitamins, potassium, magnesium and iron.

Soy beans have been recognized as a cholesterol-lowering protein that may reduce the risk of heart disease; may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems.

Curry contains a variety of wonder spices like turmeric, which studies have suggested may protect against diseases such as heart disease, cancer and Alzheimer's.

Beef also has a number of nutritional benefits:

It is the number one food source of protein, zinc and vitamin B12, according to a study published in the Journal of the American Dietetic Association.

Iron aids in brain development and supports the immune system, while B-complex vitamins found in beef promote healthy skin, eyes, vision and normal nervous system function.

Vitamins B6 and B12 also may play a role in preventing stroke and heart disease.

15 Minute Meal
Szechwan Style Beef Crumble Stir Fry with Shitake Mushrooms, Broccoli and Chile Peppers

Serves 4-6 as Entrée

1 lb 85/15 Châtel Farms Beef Crumbles
1 Tbsp. Canola or Grapeseed Oil
3-4 cloves Garlic, crushed
1 Tbsp. Fresh Ginger, minced
3-4 dried Chile Peppers
1 cup Broccoli, chopped
¾ cup Shitake Mushrooms, sliced
1/4 cup Rice Wine or White Wine
3 Tbsp. Soy Sauce
1/4 cup honey

Sea Salt and Fresh Cracked Black Pepper to taste

Method
Heat a large non stick skillet over medium heat and add the garlic and ginger. Sauté the garlic and ginger while constantly moving the pan until the garlic is lightly browned. Add the Beef Crumbles and chile peppers then sauté for 2-3 minutes until the Crumbles begin to brown. Add the broccoli and mushrooms, give the pan a quick toss, and deglaze the pan with either rice wine (sake) or white wine. Add the soy sauce and honey then simmer until the Beef Crumbles are cooked and a sauce consistency is formed; about 2-3 minutes. Adjust the seasonings with salt and pepper. Serve over white rice as a light summer entrée.

Prep Time: 5-7 minutes Cook Time: 7-8 minutes


30 Minute Meal
Quick Braised Beef Crumbles with Fresh Summer Tomatoes, Carrots, Soy Beans, and Garlic

Serves 4-6 as Entrée

1 lb. 85/15 Châtel Farms Beef Crumbles
2 large fresh tomato, diced (about 2 ½ cups)
1 cup carrots, small dice
½ cup mango, small dice
3-4 cloves garlic, minced
2 tsp. yellow curry powder
1 ½ cups shelled soy beans (frozen can be found in most grocery stores)
¼ cup white wine
2 cups beef or vegetable broth
2 Tbsp. Tomato paste
½ cup Fresh Basil, chopped
Sea Salt and Fresh Cracked Black Pepper to taste

Method

Heat a large skillet over medium high heat. Add the Beef Crumbles and sauté until lightly browned; about 2-3 minutes. Add the tomato, carrots, mango and garlic to the skillet. Sauté for 1-2 minutes and then add the curry powder. Toss the sauté mix to coat with the curry and then add the soy beans (no need to defrost them ahead of time, they can be added frozen). Deglaze the skillet with the white wine and then add the broth and tomato paste. Simmer for 8-10 minutes or until the Beef Crumbles are fully cooked and the sauté has taken on a sauce consistency. Adjust the seasonings with salt and pepper and then to finish add the fresh chopped basil. Serve over whole wheat penne, rigatoni, or linguine for a healthy summer entrée.

Prep Time: 10 minutes Cook Time: 15-17 minutes

About Châtel Farms Beef Crumbles Châtel Farms Beef Crumbles are fresh (not pre-cooked), individually flash frozen strands of lean ground beef that go straight from freezer to skillet instantly (no thawing), and they cook in just two minutes without using any oils. The product is available now in the freezer section at Kroger stores throughout Atlanta and the southeast. Châtel Farms is a brand of FPL Foods, based in Augusta, Ga.

Preserving Food at Home Can be Rewarding, Costly

Many Americans are trying to beat rising food prices by growing and preserving food at home. Food preservation may save money for some, but not for everyone, says a University of Georgia Cooperative Extension food preservation expert.

“There are many reasons for preserving food at home,” said Elizabeth Andress, Extension specialist and director of the National Center for Home Food Preservation. “Some have to do with finding ways to save money, while others may have to do with satisfaction, creativity or family tradition.”

The two most common forms of food preservation are canning and freezing. Freezing is a quicker way to prepare food for long-term storage than canning or drying, she said. Frozen produce, if carefully preserved, also tastes more like fresh than other preserving methods.

“It costs between 38 and 50 cents a year to maintain a freezer for one pound of food, not including the cost of the produce,” Andress said.

In general, chest freezers are less expensive to run, but upright freezers can be more convenient, she said. Better insulated freezers can cost more to purchase, but less to operate. Frostfree freezers cost as much or more to operate than conventional defrost freezers.
To keep freezing costs down, Andress offers the following tips:

*Don’t place the freezer in a warm place like the laundry room near heat-producing appliances, as freezers in warm rooms use more electricity.

*Keep the door closed. Opening the door frequently uses more energy to keep the food cold.

*Buy the size you need. Large freezers use more electricity.

*A full freezer is more efficient and uses less electricity per pound.

*Clean condenser coils and defrost freezers as needed.

“A well-managed freezer can save time, energy and gas from fewer trips to the store,” Andress said. “To get the most out of your home freezer, freeze only foods that the family likes to eat, and in packaged amounts that can be served at one time.”

When freezing foods, be sure to use the proper packaging to protect flavor, color, moisture content and nutritional value from the dry conditions of the home freezer,” she said.

Containers should be moisture-vapor resistant, durable, leak proof, flexible, crack resistant at low temperatures and easy to seal and mark, she said. Rigid plastic containers can be used for liquids. Freezer bags and wraps are more suitable for dry-pack products that contain little or no liquid.

Vacuum packaging is recommended for dry packages. Read the manufacturer’s directions carefully when using a packaging machine for wet foods. Vacuum packaging removes the air that can lead to drying, oxidation and off-flavors even at freezer temperatures.

“There are also ways to minimize air trapped in other types of packaging,” Andress said. “That is an important factor to control in all freezing.”

Canning can be a less expensive way of storing food than freezing, but more time and energy are spent to prepare and process the foods. Canning some foods can be difficult for beginners and it requires preserving foods by using methods that keep the food safe when stored at room temperatures.

“Food may spoil and make you sick if reliable canning directions are not followed exactly,” Andress said.

Costs associated with canning include the purchase of canners, jar funnels, lifters, jars and lids. The cost of water, fuel and extra ingredients like vinegar, sugar and spices must also be counted.
Canning jars cost $7 to $12 a dozen, but can be used for many years if handled carefully. Lids, however, need to be purchased every year and cost around 12 to 30 cents each when bought in small quantities.

The cost of added ingredients can be minimal with vegetables, Andress said. Most recipes call for up to one teaspoon of salt per quart jar. But, sweeteners for jams and jellies, or spices and specialty peppers for pickles and salsas, can add significant costs.

Consumers should also compare the cost of similar food purchased at the grocery store, Andress said. “Try to find economical sources for foods if you are trying to save money over purchasing them at the grocery store,” she said.

“There are different preservation methods for many foods,” she said. “Choose one that works for your family and produces the form of food you like.”

(Author April Sorrow is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)