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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America's Best High School Chef Launches November 21, 2008

CC Note: High schools students in Fayette County and all of Georgia need to get their cooking caps on! Let's see Georgia represented in this contest.

/PRNewswire/ -- America's Best High School Chef, a national culinary competition for college-bound high school students with a flair for the culinary arts, launches its application period beginning Friday, November 21, 2008 through Friday, January 30, 2009. Talented, aspiring chefs will vie for high marks and impress celebrity judges, including the Food Network's Marc Summers, for the soon-to-be-coveted America's Best High School Chef title. The competition will be inaugurated the weekend of Friday, April 17 through Sunday, April 19, 2009 at Monroe College in New Rochelle, New York.

ABOUT AMERICA'S BEST HIGH SCHOOL CHEF:

America's Best High School Chef is a three-day culinary competition, with an emphasis on promoting teamwork and acknowledging skill and leadership, for high school seniors who have a strong desire to pursue the culinary arts at a college level. A maximum of 16 teams will be selected to participate in the competition and experience the award-winning Culinary Arts center at Monroe College's School of Hospitality Management and the Culinary Arts. The top-rated member on the winning team will be acknowledged as America's Best High School Chef.

Monroe College, the host of America's Best High School Chef, is dedicated to the goal of strengthening the culinary capabilities of our nation's youth by providing a state of the art educational experience. Monroe College believes that another way to meet this goal is to identify, recognize, and reward excellence among high school students through this competition.

ELIGIBILITY:
-- A team of four (4) high school seniors nominated and coached by their
high school culinary instructor or designee from the high school;
-- Each student must be a high school senior that has an interest in a
college level culinary program;
-- Each student must have successfully completed at least one cooking or
culinary class at the high school level; and
-- Each team member must be in very good standing, academically, and
within the community through the current school year.

TOP AWARDS:
America's Best High School Chef
-- Full college academic scholarship to Monroe College's School of
Hospitality Management and the Culinary Arts and admission to the
study abroad program in Italy for 15 weeks; (Total value-$35,000)

OR

-- $2,500 scholarship if the student plans to attend another college or
university;
-- Recognition and publicity campaign along with the opportunity to meet
New York City's leading chefs and restaurateurs; and
-- A guaranteed one-week internship at a leading restaurant.

America's Best High School Chef Team
-- $7,500 scholarship to each team member towards Monroe College tuition

OR

-- $1,500 scholarship to each team member who plans to attend another
college or university;
-- $2,000 donation to the high school for the enhancement of its culinary
program; and
-- Recognition and publicity campaign for the high school and winning
team.


The application package must be postmarked no later than Friday, January 30, 2009 and sent to:

America's Best High School Chef, Tanya Whaley - Office of Admissions, Monroe College, 2501 Jerome Avenue, Bronx, NY 10468.

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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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Ten Solutions for Guiltless Gobbling

(ARA) - For most Americans, Thanksgiving without turkey is like the Fourth of July without fireworks. That’s why it’s important not to deprive yourself during holiday meals. The holidays are full of temptations and an occasional treat is fine as long as you make sure to keep short- and long-term health goals in mind.

Your weight-loss efforts can absolutely stay on track this Thanksgiving holiday by following simple tips from Weight Watchers that allow you to enjoy yourself.

1. Slow Down for Satisfaction.
When sitting down to the Thanksgiving feast, select foods you don't normally eat so that you can easily eliminate several of the dishes. Do you really need both sweet potatoes topped with melted marshmallows and mashed potatoes? Take small portions, eat slowly and savor every bite. Sit back, take a break and if you’re still hungry continue. Remember, it takes about 20 minutes for your brain to realize your stomach is full.

2. Plan to indulge.
Don’t set yourself up for failure by depriving yourself of the special foods that are prepared and served only on Thanksgiving. Maybe it’s Aunt Martha’s candied yams, Mom’s apple pie or your sister-in-law’s pumpkin cheesecake. Savor the special dishes instead of mindlessly popping cheddar cheese cubes into your mouth before the meal. Decide how much of that favorite food will satisfy you. If you cannot conceive of eating just a small piece of pie, cut something else out to account for the larger slice.

3. Don’t starve yourself beforehand.
You’ll be more likely to gobble up everything in sight. Eat a healthy, balanced breakfast and lunch, and consider a snack before heading to the Thanksgiving celebration to take the edge off your hunger.

4. Be creative.
Practice saying “no” in case you get pressured by well-meaning relatives to eat something you haven’t planned for or don’t want to eat. Try something like, “Thanks, but I’ll have to pass on that pumpkin pie right now because I’m so full from your delicious dinner.”

5. Drink Moderately.
Alcohol adds empty calories and can make you lose sight of your goals. To reduce your alcohol intake, use low- or no-calorie beverages as mixers and alternate alcoholic beverages with low-calorie soft drinks or water.

6. Bag it.
If you're hosting the meal, remember that there is always tomorrow -- and leftovers. But if you won't be able to sleep knowing that there's half a pie in the kitchen, freeze leftovers immediately or wrap portions for your guests to take home.

7. Lighten it up.
Whether you are the host or just bringing a dish to someone else’s home, lighten up those favorite dishes. No one will know the difference. See the lighter version of a Thanksgiving classic below.

8. Get moving.
There are more ways to spend time with family on Thanksgiving than just sitting around eating. Why not go for a walk after supper, or get a game of touch football going in the afternoon?

9. Be thankful for making good choices.
Changing eating behavior and old habits take time. But starting the holiday season off mindful of moderation can be the key to a healthier season.

10. Control emotional eating.
The holidays and stress go hand in hand. Find ways to relax and focus on you overall goals. Exercise daily and make Thanksgiving a day more about family and friends than food. You’ll be thankful you did.

Visit a Weight Watchers meeting for free this holiday season for additional support. To find a meeting location near you visit www.weightwatchers.com or call (800) 651-6000.

Want to indulge? Enjoy with this healthy take on a holiday classic -- pumpkin pie!

Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com
POINTS Value: 3
Servings: 8
Preparation Time: 10 minutes
Cooking Time: 65 minutes
Level of difficulty: Moderate

Ingredients:

3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 teaspoon table salt
2 teaspoon pumpkin pie spice, or less to taste
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
4 tablespoons light whipped topping

Instructions:

1. Position rack in middle of oven.

2. Preheat oven to 350 F. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.

Courtesy of ARAcontent

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Minty Holiday Desserts Offer Healthier Entertaining Options

CC Note: Our staff members just adore the peppermint flavors. These recipes received the Fayette Front Page coveted "Four Chocolate Covered Strawberry" award.

(NAPSI)-The holidays bring more than stockings filled with goodies. Days can be filled with school events, shopping, decorating and party menu planning. Yet even the most experienced hostess may need ideas for delicious, make-ahead desserts that won't be too filling. Fortunately, creating scrumptious treats that taste indulgent but are easy on the waistline is simple with the right recipes.

Create delicious desserts with the refreshing holiday flavor of peppermint. And when made with Dreyer's/Edy's Slow Churned Peppermint Light Ice Cream, they have a third fewer calories than those made with full-fat mint ice cream but also a rich creamy texture not often found in light ice cream.

For example, Peppermint Ice Cream Lollipops are a jolly treat to serve Santa's elves of any age. They feature the favorite combination of ice cream and cake with a candy cane handle and can be made ahead, leaving you a little more time for holiday fun.

Peppermint Ice Cream Lollipops

(Makes 12-14 servings)

1 box yellow cake mix

Powdered sugar

2 cartons Dreyer's/Edy's Slow Churned Peppermint Light Ice Cream

Small candy canes or striped sugar sticks

Preheat oven to 350° F. Line two 10x15-inch rimmed baking pans (jelly-roll pans) with parchment or waxed paper. Coat with cooking spray. Prepare cake mix according to package directions. Divide batter between both prepared pans. Bake 12 minutes until golden brown and top springs back when touched. Remove from oven and sprinkle cake with powdered sugar.

Run a knife around pan to release edges. Place a clean towel over cake and invert pan. Remove pan and paper lining. Starting at long edge of cake, roll up cake and towel. Place cake seam side down on a wire rack to cool. Repeat with second cake.

Soften ice cream at room temperature about 10 minutes. Gently unroll cooled cakes. Scoop about 4 cups of ice cream onto each cake and spread evenly, ¼-inch thick. Reroll cakes without towel. Wrap in plastic and place in freezer until firm, at least 4 hours.

Slice cake 1-inch thick. Cut a slit in side of slices and insert candy canes. Serve immediately or wrap decoratively in plastic, twisting ends like lollipop wrappers. Freeze until ready to serve.

Have these ingredients on hand for a quick, creamy, adult dessert in a glass.

Peppermint Ice Cream Espressos

(Makes 2 servings)

Dreyer's/Edy's Slow Churned

Peppermint Light Ice Cream

2 servings brewed espresso, about ¼ cup each

2 tablespoons Kahlua or amaretto

Whipped cream

Pour ¼ cup hot or cool espresso into a demitasse cup or aperitif glass. Add Kahlua or amaretto. Add small scoops (about ¼ cup) of peppermint ice cream to espressos. Pipe whipped cream on top and serve immediately.

More Free Recipes

Ice cream lovers can find additional dessert ideas-including recipes made with two other seasonal favorites, eggnog and pumpkin-at icecream.com.

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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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Celebrate The Season With A Unique Mango Dessert

CC Note: Here's a great recipe to use for your upcoming dinner parties. You'll be getting rave reviews from your guests!

(NAPSI)-Let the taste of the sunny tropics update revered classics such as this simple Tiramisu. This is a great way to share a bright, tropical dessert with friends even as the weather turns cold. This creamy Mango Rum Tiramisu layers the richness of mascarpone cheese, vanilla yogurt, whipping cream and lady-fingers with the extra flavor dimension of fresh mango.

Available year-round, mangos can be the star of any occasion. Not only do mangos sparkle in a variety of dishes and beverages, but they are 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 why mangos are the world's most popular fruit.

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

Mango Rum Tiramisu

8 Servings

Prep time: 25 minutes

Chill time: 6 to 24 hours

1 (8-ounce) container mascarpone cheese

1 (6-ounce) container vanilla yogurt

6 tablespoons sugar

½ cup heavy whipping cream

⅓ cup mango nectar*

¼ cup rum

18 split (36 pieces) small, soft ladyfingers

2 small, ripe mangos, peeled, pitted and thinly sliced, divided

¼ cup shaved white chocolate

Mint leaves

In a medium bowl, beat mascarpone, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Combine nectar and rum in a shallow dish. Quickly dip each side of the ladyfingers into the mango mixture. Place half of the ladyfingers in the bottom of an 8-inch glass baking dish so they fit tightly. Spread half of the cream mixture, then top with ¾ of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for 6 to 24 hours. Cut into 8 pieces; garnish with remaining mango slices and mint leaves. May be served refrigerated or frozen.

* Can be found in the fruit juice aisle at your local supermarket.

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Create A Beautiful, Inexpensive Soup In A Few Easy Steps

CC Note: Butternut Squash is a favorite of our staff. This recipe has been given the coveted Fayette Front Page 4 chocolate covered strawberries award.

(NAPSI)-Cooking for a special occasion can take all day in a hot kitchen and require costly ingredients, which many of us on a budget can't afford.

This Butternut Squash Soup can begin a spectacular meal. The secret is in the easy-to-make mixture of chives and cooking oil. (Your food processor does all the work for you.) Chives taste like a sweeter, milder version of an onion. That hint of oniony flavor adds spark. If you prefer, leave the peel on the potatoes for a thicker, heartier soup.

Add a few slices of French bread on the side and you have a quick and easy low-cost starter for your special occasion.

Butternut Squash Soup with Chive Oil

Ingredients:

⅓ cup LouAna vegetable or canola oil

7 cups (½-inch) cubed, peeled butternut squash

1½ cups (½-inch) cubed, peeled russet potato

1½ cups chopped onion

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon ground nutmeg

3 cups fat-free, less-sodium chicken broth

2 cups half-and-half

Chive Oil:

½ cup vegetable or canola oil

1 (1-ounce) package fresh chives

Preparation and Cooking:

Heat oil in a large Dutch oven (or another thick-walled iron cooking pot with a tight- fitting lid) over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.

Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.

Remove from heat; let stand 15 minutes or until cooled slightly.

Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.

Combine ½ cup oil and chives in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Drizzle about 1 tablespoon chive oil over each serving.

Serves six people.

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

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Cook Like A Chef Every Night Of The Week

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

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

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

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

Apricot Baked Brie

Prep time: 5 minutes

Hands-off cooking time:

12-14 minutes

Serves 4-6

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

2 heaping Tbsp organic, reduced-sugar apricot preserves

1 handful raw sliced almonds

1 Tbsp triple sec (optional)

1 box classic original water crackers

Preheat oven to 400° F.

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

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

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

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Fueling Kids For Sports

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

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

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

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

On-The-Go Granola Cups

1¾ cups old-fashioned oats

¼ cup finely chopped pecans

¼ cup finely chopped almonds

¼ cup pumpkin seeds

2 tablespoons sesame seeds

½ cup maple syrup or honey

2 tablespoons butter, melted

1 large egg white

1 teaspoon vanilla

1 cup Sun-Maid Fruit Bits or Natural Raisins

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

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

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

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

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Perfectly Pleasing Pears Spice Up Home Gatherings

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

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

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

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

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

Balsamic Glazed Pear and Goat Cheese Crostini

Prep time: 10 minutes

Cooking time: 4 minutes

Makes: 24 pieces

2 USA Pears

3 tablespoons balsamic vinegar

1 tablespoon butter

1 teaspoon honey

24 baguette rounds, toasted

½ cup goat cheese, spreadable

½ cup almonds, slivered, toasted?

Black pepper, ground, if desired

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

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

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

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

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Know Wild Mushrooms Before Eating Them

By Sharon Dowdy
University of Georgia

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

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

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

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

Optimum conditions

Conditions are ideal for mushrooms to reproduce right now.

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

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

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

Mycelium grows unseen usually alongside tree roots before forming mushrooms.

Fungus among us

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

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

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

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

Call of the wild

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

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

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

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

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

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

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

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

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Pumpkin Cheesecake With Maple Glaze

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

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

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

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

Maple Pumpkin Cheesecake

1¼ cups graham cracker crumbs

¼ cup sugar

¼ cup melted butter or margarine

3 8-oz. packages softened cream cheese

1 14-oz. can sweetened condensed milk

1 16-oz. can pumpkin

3 eggs

¼ cup maple syrup

1½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

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

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

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

Raisin Nut Glaze

2 tablespoons water

4 teaspoons cornstarch

2 tablespoons melted butter or margarine

½ cup pure maple syrup

½ cup chopped nuts

½ cup Sun-Maid Natural Raisins

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

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Creating A Skillet Dinner That Saves Time And Money

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

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

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

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

Chicken with Tomatoes and Okra

Ingredients:

⅓ cup LouAna Southern Frying Oil

8 bone-in chicken thighs

1 teaspoon salt

½ teaspoon freshly ground black pepper

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

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

½ teaspoon sugar

1 tablespoon white vinegar

1 tablespoon flour

1 cup reduced-sodium chicken broth

Preparation and Cooking:

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

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

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

Serves four people.

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A Zesty Chicken Dinner Brings Color To Your Plate And Palate

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

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

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

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

Herb Roasted Chicken

Ingredients:

½ cup LouAna vegetable or canola oil, divided

1 (4-pound) whole roasting chicken

2 ½ tablespoons chopped fresh sage

2 teaspoons chopped fresh rosemary

1 ½ teaspoons chopped fresh thyme

1 ¼ teaspoons salt

½ teaspoon freshly ground black pepper

½ small onion, peeled and cut into 4 wedges

8 ounces baby carrots, peeled or unpeeled

8 ounces red-skinned potatoes, quartered

8 ounces fresh green beans, trimmed

Preparation and Cooking:

Preheat oven to 450°.

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

Reduce oven temperature to 350°.

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

Serves four people.

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

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