Preserve your summer bounty

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

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

Some people can food to preserve family traditions.

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

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

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

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

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

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

Process

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

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

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

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

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

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

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

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

Canning 1-2-3

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

To can properly, follow these steps:

• Prepare food as directed in recipe.

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

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

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

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

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

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

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

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

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

• Store in a cool, dry, dark place.

• Enjoy canned foods within a year for best quality.

By April Sorrow
University of Georgia

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

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.”
---
Community News You Can Use
Follow us on Twitter: @gafrontpage
www.FayetteFrontPage.com
www.GeorgiaFrontPage.com
www.PoliticalPotluck.com
www.ArtsAcrossGeorgia.com
---

Feel-good Foods to Battle the Winter Blues

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

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

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

Yesterday’s Leftovers Made a Little Richer

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

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

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

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

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

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

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

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

Courtesy of ARAcontent

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Urgent: Food Product Recall Re: Imitation Cream Cheese and Low Protein Peanot Butter™

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

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

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

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

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

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

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

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

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

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

2. complete the online Recall Response Form

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

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Bringing Delicious Ingenuity To Leftovers

CC Note: Don't know about you, but I'm still stuffed from all the wonderful Thanksgiving treats on my table. Here's a variation of my own Ultimate Leftover Turkey Sandwich. In mine, I use my homemade cranberry sauce along with a healthy dose of cranberry stuffing with my turkey. An added treat is a thick slice of Havardi cheese. I find it's the perfect snack as I overdose on the college football this weekend. Of course, I will serve this sandwich in wheel form for the annual Georgia- Georgia Tech game.

(NAPSI)-When it comes to preparing festive meals, it almost seems customary for the host to prepare much more food than can be eaten at one meal so friends and family can savor the flavors for several days to come. Cold turkey and its fixings can be as delicious as when they are first served if you bring a spark of ingenuity to your leftover recipe ideas.

Why settle for an ordinary turkey sandwich when you can have a deluxe offering that combines tastes from all corners of the table? The Ultimate Leftover Turkey Sandwich starts with slices of turkey breast that are complemented with a scoop of bread stuffing and tangy cranberry sauce. This leftover classic is dressed up with hearty multigrain bread that's been spread with Kraft Mayo with Olive Oil, which has all the taste of regular mayo but only half the fat and calories.

Roasted sweet potatoes combine in beautiful color and texture with celery, walnuts and red onions in a Roasted Sweet Potato Salad. This seasonal twist on a classic potato salad is also brightened up with the great taste of Kraft Mayo with Olive Oil that delightfully blends all of the recipe's flavors, while delivering only half the fat and calories of traditional mayonnaise.

For more recipes and tips on healthy living, visit www.kraftfoods.com.

The Ultimate Leftover Turkey Sandwich

Prep: 10 min.

Total: 10 min.

2 slices multigrain bread

1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

3 oz. oven-roasted turkey breast, sliced

½ cup prepared STOVE TOP Stuffing Mix for Turkey

2 Tbsp. cranberry sauce

Spread bread with Mayo; fill with remaining ingredients.

Makes 1 serving.

Serving Suggestion:

Serve with a mixed green salad tossed with your favorite KRAFT Dressing.

Creative Leftovers:

Substitute 1 leftover dinner roll, cut in half, for the 2 bread slices.

Roasted Sweet Potato Salad

Prep: 40 min.

plus cooling

1 lb. sweet potatoes (about 3), peeled, cubed

⅓ cup KRAFT Zesty Italian Dressing, divided

3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

2 stalks celery, chopped

½ cup PLANTERS Walnut Pieces, toasted

¼ cup chopped red onions

Heat oven to 400° F. Toss potatoes with 3 Tbsp. Italian dressing; spread into shallow foil-lined baking pan.

Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.

Mix Mayo and remaining Italian dressing in large bowl. Add potatoes, celery, nuts and onions; toss lightly.

Makes 6 servings, about ½ cup each.

Substitute:

Substitute green onions for the red onions.

Make Ahead:

Salad can be made ahead of time. Refrigerate until ready to serve.

-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page

What is PB's perfect pairing this National Peanut Butter Lovers Month? Produce.

PRNewswire/ -- There is no denying that most people need to increase their daily intake of fruits and vegetables. For some, the recommended daily consumption seems daunting. During Peanut Butter Lovers Month this November, try dressing up those fruits and veggies with fun, flavored peanut butters and peanut butter recipes for dishes that are sure to please everyone in the family.

According to Produce for Better Health Foundation, 90 percent of Americans consume fewer fruits and vegetables than the recommended daily amount, which ranges from 2 to 6 1/2 cups each day. Peanut butter, on the other hand, is consumed in 89 percent of households in the United States.

"Peanut butter is the perfect partner for almost any fruit or vegetable because it's a flavor that we already love," said Raffaela Marie Fenn, president and managing director of the National Peanut Board. "According to Weekly Reader, 64 percent of students said they would eat more produce if paired with peanut butter. Peanut butter tastes great with many different types of produce -- from broccoli and spinach to pears and pineapple. This Peanut Butter Lovers Month, get creative to encourage healthy eating."

Peanut butter is a good source of vitamin E and an excellent source of niacin, an essential vitamin that converts food to energy, both of which are important for proper growth and development. Peanuts, peanut butter and other peanut products are high in protein, have no trans fats and are cholesterol-free.

Trying to get more fruits and vegetables in to your family's diet -- or your own? The ideas below are just a few fun ways to combine fresh produce and peanut butter into delicious, healthful meals and snacks.

-- Add P.B. Loco Asian Curry Spice peanut butter to your favorite fruit
chutney for a tasty vegetable dip.
-- In the mood for a decadent dessert? Dress up a traditional baked apple
with Peanut Butter & Co. Cinnamon Raisin Swirl peanut butter.
-- Add a bit of olive oil and salt and pepper to Sunland Onion Parsley
peanut butter and you have the perfect sauce for steamed mixed
vegetables -- serve as a side dish or over rice as an entree.

For recipes and photos of the dishes mentioned above, as well as other information about USA-grown peanuts and peanut butter, check out www.nationalpeanutboard.org .

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Corn And Peppers Add Zest To Potato Cakes

(NAPSI)-You can bring life to leftovers by adding new flavors and ingredients.

For example, leftover mashed Idaho Potatoes can reappear as zesty potato pancakes studded with Southwest corn and multi-colored peppers. These are baked, not fried, yet they still brown nicely. Serve with a dollop of reduced-fat sour cream, if you like.

Zesty Idaho Potato Cakes

Cooking spray

2 cups leftover mashed Idaho Potatoes (homemade works best)

½ cup corn kernels (if frozen, thaw first, then squeeze out excess water)

⅓ cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)

1 egg white

½ cup shredded taco cheese (cheese blend with added seasonings)

4 tablespoons all-purpose flour

1 tablespoon minced, dried onion

1 teaspoon salt

¾ teaspoon chili powder

⅛ teaspoon ground cumin

Optional garnish: ¼ cup shredded taco cheese

Preheat the oven to 375°F. Coat a baking sheet with a liberal amount of cooking spray.

In a medium mixing bowl, combine all ingredients and mix well with a fork or wooden spoon.

Spray a ⅓-cup measuring cup with cooking spray. Using the cup, scoop up the potato mixture and level it off with your clean hand. Invert the filled cup over the prepared baking sheet to release the potato mixture. Continue to scoop, making 8 portions (you may need to respray the cup once or twice to help release the potato mixture). Gently press the portions with your palm to form pancakes about ¾-inch thick.

Spray the tops of the pancakes lightly with cooking spray. Bake for 20 minutes. Using a metal spatula, flip the pancakes and bake another 15 minutes. Transfer pancakes to a serving platter using the spatula, then sprinkle them with additional taco cheese, if desired. Serve hot.

Serves 4.

For more ideas, visit www.idahopotato.com.

Approximate nutritional analysis per serving: 198 calories, 17 mg cholesterol, 979 mg sodium, 8 g protein, 6 g fat, 31 g carbohydrates.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

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.

-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page

Chef-inspired Recipes for Cooking at Home

(ARA) – The popularity of food-focused TV, devoted “foodie” bloggers and countless epicurean magazines have encouraged Americans to develop palates that desire lavish gourmet adventures. Dining out on extravagant cuisine is not always an option, but you don’t have to break the bank for a haute culinary experience -- channel your inner chef and find inspiration in your own kitchen.

From easy appetizers to elegant entrees, leading chefs around the country share their cheese-inspired creations in the Wisconsin Milk Marketing Board’s "The Perfect Recipe Cookbook." Nearly 30 recipes featuring more than 20 different types of Wisconsin Cheese are sure to please even the pickiest food critic.

Enjoy rich, robust flavors with recipes such as flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms and shredded and Smoked Gouda cheese. Dress up a roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli. For dessert, try Granny Smith apples complemented by a sharp Aged Cheddar for an updated interpretation of bread pudding.

Visit WisDairy.com/PerfectRecipeBrochure to download a brochure or individual recipes. Here’s a sample of what you’ll find:

Flatbread Pizza with Wisconsin Mozzarella and Smoked Gouda
Number of Servings: 4 flatbreads

Chef Matthew Silverman, Vintner Grill
Las Vegas

Ingredients:
Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Wisconsin Parmesan cheese, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes

Pizzas:
4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional

Cooking Directions:
Romesco Sauce:
Place all ingredients in a blender and puree. Set aside.

Pizzas:
Preheat oven to 350 F. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake five to seven minutes. Remove from oven and top each flatbread with 1/4 of the romesco sauce.

Reset oven to 375 F. In a bowl, toss Mozzarella and Smoked Gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.

Roast Pork Loin Sandwich with Wisconsin Smoked Swiss Cheese
Number of Servings: 6

Chef Trey Foshee, George’s California Modern
La Jolla, Calif.

Ingredients:
Pork:
1 1/2 pounds boneless center cut pork tenderloin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced

Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/16 teaspoon garlic, minced
2 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces Wisconsin Smoked Swiss or Smoked Gouda cheese, sliced

Cooking Directions:
Pork:
Preheat oven to 350 F. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.

Jam:
Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

Aioli:
Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil
in small bowl. Set aside.

Final Preparation:
Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm.

Apple and Wisconsin Aged Cheddar Bread Pudding
Number of Servings: 8 to 10

Chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering
New Orleans

Ingredients:
Custard:
4 whole eggs
4 egg yolks
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes

Apples:
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated, divided

Cooking Directions:
Custard:
In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.

Apples:
Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.

Final Preparation:
Preheat oven to 325 F. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.

Courtesy of ARAcontent

-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page

The Super Snack Couple: Pretzels and Chocolate

(ARA) - Quick -- what packs antioxidants, nutrients like magnesium, calcium and copper, fiber and grains while satisfying sweet and salty cravings and serving as a convenient, portable treat? It’s a match made in snacking heaven: the pairing of pretzels and chocolate.

Even better, there are scores of potential partnerships that bring out the best of both foods, depending on the type of chocolate and pretzel and any embellishments. Pretzel and chocolate fans of all ages can satisfy their hankering by picking up a snack at their local supermarket. Pretzel Dips from Snyder’s of Hanover, for example, are available in milk chocolate, white chocolate, special dark chocolate and chocolate peanut butter and have quickly become a hot product line.

For those who want to try their hand at home, chocolate and pretzel snacks are also easy to make. Indeed, the biggest challenge is deciding what match-up to try first.

* Sticking with Tradition: Visit any candy store or bake sale and you’re likely to see perennially popular chocolate-dipped pretzel rods. They are simple to create. First, slowly melt the contents of one bag of chocolate chips or melting discs (milk, dark or white chocolate all work well) in a double boiler or in a microwave-safe bowl. Be careful when handing hot chocolate around youngsters. Next, using small tongs or holding on to the edge on the side, lower the bottom 2/3 of the pretzel rod into the melted chocolate and twist the rod until it’s coated with the chocolate. Finally, lay the rod on wax paper and let the chocolate set. Optional: After the chocolate sets slightly but does not harden, roll the rod in the topping of your choice, like sprinkles, miniature candies, colored sugar, mini-marshmallows cut in half or chopped peanuts.

* Decadent Double Dipping: For an even more indulgent treat, twirl pretzel rods in peanut butter first, then dip or roll in melted chocolate. Or dip pretzels in warm caramel, roll in chopped nuts and dip in melted chocolate. Finish with a drizzle of melted white chocolate.

* Bark Better Than Bite: Mix instead of dip. Put pretzels (minis and homestyle work well) in a zippered plastic bag. Break the pretzels using the palm of your hand or a wooden spoon and set aside. Melt chocolate chips (again, any variety/flavor) using a microwave or double boiler and stir until smooth. Add pretzel pieces to the pot or bowl and mix well. Pour the mixture into a jelly roll pan and spread with a metal spatula or the back of a spoon until even. Place in the refrigerator to harden for at least a half hour. When ready to eat or serve, remove the bark from the fridge and break the bark into pieces (irregular or jagged sizes are fine). Refrigerate again in an airtight container. Optional: Add chopped nuts or candies for extra variety.

* Seasons Eatings: For the holidays, Snyder’s of Hanover has developed a special pretzel wreath recipe that’s perfect for serving or bringing as a gift. Slowly melt chocolate chips over low heat in a small saucepan or in a microwave-safe bowl and stir until smooth. Line a cookie sheet with waxed paper and place five mini-pretzels in a circle shape, with the bottom of the pretzels -- the end that has one hole -- on the outside of the ring. Take one pretzel at a time from the circle and dip the side halfway into the melted chocolate. Then place it back into the circle. Form a second layer by dipping five additional pretzels, one by one, in the chocolate. Place them over the newly formed wreath, so that coated holes overlap two bottom pretzels. Decorate with desired toppings, while the coating is still soft. Refrigerate until coating is firm, about 15 minutes.

If you’re willing to part with them, chocolate-covered pretzels make ideal gifts for the holidays or special occasions. Once chocolate is set and hardened, wrap pretzels in cellophane or plastic wrap and secure with a festive bow. Or carefully fill a glass jar with pretzels, cover and decorate the top with ribbons, bows or fabric. Pretzels will keep at least a month when sealed or refrigerated, but it’s likely they won’t last that long.

For more delicious pretzel recipes visit snydersofhanover.com.

Courtesy of ARAcontent

-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page

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.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Saying Yes To Dessert While Staying True To A Healthier Diet

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

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

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

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

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

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

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

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

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

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

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

Lite Frozen Chocolate Cheesecake Pie

Prep Time: 10 minutes

Freeze Time: 6 to 8 hours

Yield: 8 servings

½ cup Karo Lite Syrup

½ cup fat-free half-and-half

1/3 cup semisweet chocolate chips

2 tablespoons cocoa

2 tablespoons sucralose sweetener

1 tablespoon sugar

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

1 teaspoon vanilla

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

1 9-inch chocolate cookie crumb crust

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

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

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

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

Lite Bananas Foster

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 4 servings

1 tablespoon trans-fat-free margarine

1 tablespoon sucralose sweetener and brown sugar blend

11/2 teaspoons vanilla extract

¼ teaspoon cinnamon

Pinch of ground nutmeg

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

¼ cup Karo Lite Syrup

1 tablespoon rum or banana liqueur, optional

Low-fat vanilla ice cream

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

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

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

-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia

Cooking With Corn Starch--A Versatile Kitchen Staple

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

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

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

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

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

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

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

Finding New Recipes

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

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

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

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

Triple Berry Fruit Crisp

Prep time: 15 minutes

Bake time: 45 minutes

Makes: 8 servings

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

¼ cup sugar

1 tablespoon Argo® Corn Starch

½ cup water

1 tablespoon lemon juice

½ teaspoon almond extract

½ cup butter OR margarine, softened

1 cup brown sugar

1 cup quick oats (not instant)

1/3 cup flour

½ teaspoon cinnamon

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

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

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

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

Easy Cheese Sauce

Prep/Cook time: 5 minutes

Makes: 1 cup

1 cup cold milk

1 tablespoon Argo® Corn Starch

2 tablespoons butter OR margarine

¼ teaspoon salt

1/8 teaspoon black pepper

1 cup (4 ounces) shredded cheddar cheese

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

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

For more information, visit www.argostarch.com.

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

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Rice Helps the Heart, and the Wallet

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

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

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

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

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

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

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

* Brown Rice Black Bean Burrito
Yield: Makes six servings

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

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

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

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

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

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

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

Courtesy of ARAcontent

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Family Dinnertime Benefits Too Tempting to Pass Up

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

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

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

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

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

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

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

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

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

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

Courtesy of ARAcontent

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

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

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

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

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

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

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

-----
www.fayettefrontpage.com
Fayette Front Page
News You Can Use
Fayetteville, Peachtree City, Tyrone

Fried Chicken with Goobers

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

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

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

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



Peanut Fried Chicken

Ingredients:

1 1/2 gallons LouAna Southern Frying Oil

1 1/3 cups all-purpose flour, divided

3 teaspoons salt, divided

1 teaspoon freshly ground black pepper

1 cup salted, dry-roasted peanuts

2 cups buttermilk, divided

2 large eggs

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

Preparation and Cooking:

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

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

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

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

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

Serves four people.

-----
www.fayettefrontpage.com
Fayette Front Page
Fayetteville, Peachtree City, Tyrone

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.”

-----
www.fayettefrontpage.com
Fayette Front Page

California Avocados Act As "Nutrient Booster" For Athletes And Non-Athletes Alike

CC Note: One of our caped cuisine fanatics just loves avocados. With that said, please enjoy another recipe she tried and loved. She liked it so much she even brought samples over to our Fayetteville office for the staff. Keep it up. We just love great food!

(NAPSI)-Optimal nutrition is essential for athletes to fuel their bodies through intense workouts. However, the importance of nutrition applies to non-athletes as well. Consuming a diet rich in carbohydrates, lean proteins and beneficial fats is crucial for overall health and an integral part of a training regimen. California avocados can serve as a component of just such a diet, as they provide primary mono and polyunsaturated fats, which are essential for both athletes and non-athletes, and are a healthy substitute when eaten in place of foods rich in saturated fat.

Also, California avocados are naturally sodium-free and cholesterol-free and act as a nutrient booster, by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with the fruit.

An excellent example of a training meal is the following recipe for Cilantro Chicken with California Avocado and Pickled Tomato Salsa, as it combines all the performance nutrition essentials into one delicious dish.

Cilantro Chicken with California Avocado and Pickled Tomato Salsa

Serves 4

Ingredients:

4 (6 oz.) boneless chicken thighs or breasts, with skin

Salt and freshly ground black pepper, to taste

¼ cup extra virgin olive oil

¼ cup freshly squeezed lime juice

1 bunch cilantro leaves, chopped

1 Tbsp. ground cumin

4 scallions, trimmed

Pickled Tomato Salsa (recipe below)

2 ripe, fresh California avocados, peeled, seeded and cut in ½-inch dice

2 cups cooked brown basmati rice

Instructions:

1. In a shallow, nonreactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.

2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.

3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.

4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.

Pickled Tomato Salsa

Ingredients:

1 lb. tomatoes, peeled, seeded and cut in quarters

½ bunch scallions, white and green parts, thinly sliced

2 Serrano chiles, with seeds, thinly sliced in rounds

½ cup white vinegar

2 ½ Tbsp. brown sugar

2 tsp. salt

4 tsp. freshly grated ginger

1 Tbsp. minced garlic

2 tsp. yellow mustard seeds

2 tsp. cracked black peppercorns

2 tsp. ground cumin

1 tsp. cayenne

½ tsp. turmeric

½ cup extra virgin olive oil

Instructions:

1. In a large bowl, toss tomatoes with scallions and chiles.

2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt and cook until dissolved, about 1 minute. Remove from heat and reserve.

3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.

4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.

Note: To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.

For other recipe ideas featuring California avocados, visit CaliforniaAvocado.com.

-----
www.fayettefrontpage.com
Fayette Front Page
Fayetteville, Peachtree City, Tyrone

One Creative Kid Chef Could Win a $25,000 Scholarship Fund

CC Note: Come on Fayette County! Grab that peanut butter jar and get going!

(NAPSI)-As parents prepare for the back-to-school season, packing school lunches such as the traditional peanut butter and jelly sandwich is a great way to stick to the family budget and satisfy even the pickiest eaters. A recent survey conducted by Kelton Research on behalf of The J.M. Smucker Company found a variety of ways adults prefer to eat their sandwiches made with peanut butter--69 percent of consumers prefer to use creamy peanut butter while 36 percent like their sandwiches toasted. However, for the past six years, thousands of kid chefs from across the country have been able to think outside the "lunch box" and create butterfly pancakes, lettuce wraps and even a "Monstwich" using Jif® peanut butter and their own imagination to earn scholarship funds.

From August 4 through November 14, 2008, the makers of Jif peanut butter are accepting entries for the 7th Annual Jif Most Creative Peanut Butter Sandwich Contest™. The grand-prize winner will receive a $25,000 scholarship fund and four runners-up will be awarded a $2,500 scholarship fund. The contest is open to children ages 6 to 12.

Last year's most creative peanut butter sandwich was influenced by a child's love of Chinese food. Eleven-year-old Samuel Sosa of Riverside, California, hit a home run with his "Crunchy Chinese Fortune Cookie Sandwich," consisting of Jif Creamy peanut butter, celery and apple on wheat bread crimped into the shape of a fortune cookie. The "fortune cookies" are served with a dipping sauce of Jif Creamy peanut butter, coconut milk, soy sauce, brown sugar, lemon juice, sesame oil and chili powder. Samuel added more creativity to his sandwich by handwriting fortunes such as "Smile, Mom Loves You" for his "cookies."

Jif is also offering up something for adults to help spark their creativity. For years, choosy moms have made Jif their No. 1 choice of peanut butter, which is why Jif is inviting adults to share stories--250 words or less--of how moms make the best choices for their families in the Jif Moms Voice their Choice Contest™. One grand-prize winner will win a trip to New York City to serve as a judge at the 7th Annual Jif Most Creative Peanut Butter Sandwich Contest final live judging event in March 2009. Last year's winner and mother of two, Mary Grabowski, from Commerce, Mich., said in her winning essay "The way I make the best choices for my family is simply by using two things: my heart and my head. The job of 'Mom' is the hardest job in the world but is definitely the most rewarding."

For Official Rules, entry form, recipes or to learn more about the contests, visit www.jif.com.

-----
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone