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.

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

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.

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

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.

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

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.”

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

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.

-----
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

Sulfite Alert: Fineland Corp Issues Alert in Ying Feng Foodstuffs Brand Pumpkin Seeds

CC Note: Individuals with sulfite sensitivity are always on the lookout for any food products with sulfites. One eyewitness account of a victim of sulfite ingestion not being able to breathe is enough to for our staff to take this warning seriously. So often restaurants do not know if the food they prepare has added sulfites. So many times, it is the victim of sulfite ingestion who has to tell the restaurant about whether the food served contained them or not. Too often, it is a life threatening and exceedingly frightening experience.

Fine Land Corp of 239 Bay 20th Street, Brooklyn, NY 11214, is recalling Ying Feng Foodstuffs Brand Pumpkin Seeds because it contains undeclared sulfites. Consumers who have severe sensitivity to sulfites run the risk of serious or life-threatening allergic reactions if they consume this product.

Ying Feng Foodstuffs Brand Pumpkin Seeds is sold in a 10 ounce, clear plastic package with the following code: EXP 03 25 2010 and was distributed nationwide. It is a product of China.

The recall was initiated after routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis by Food Laboratory personnel revealed the presence of sulfites in Ying Feng Foodstuffs Brand Pumpkin Seeds which were not declared on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites.

No illnesses or allergic reactions involving this product has been reported to date. Consumers who have purchased Ying Feng Foodstuffs Brand Pumpkin Seeds are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 718-714-1850.

-----

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

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.

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

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